1,058 egg custard recipes

Sliced egg sandwich on a whole grain bun with cucumber, tomato, fresh basil, sprouts, and a honey Dijon dressing. A fresh, protein-rich lunch ready in 15 minutes.

Rise and shine breakfast casserole with bread cubes, cheddar cheese, eggs, and milk assembled the night before and baked in the morning. A make-ahead strata with just 10 minutes of prep.

Onion meatloaf uses a packet of dry onion soup mix as the seasoning shortcut, topped with a tangy brown sugar, ketchup, and mustard glaze. Classic mid-century American comfort food.

A light and tasty potato salad. The cucumber and bell peppers add the crunchiness and refreshing taste, a great side dish at a hot summer day.

Three-meat meatloaf blending chicken, pork, and beef with honey, topped with a sweet-hot apricot mustard glaze. Budget-friendly comfort food that feeds six.

Ring-shaped venison meatloaf glazed with brown sugar ketchup, topped with melted Monterey Jack, and served with buttery poppy seed noodles piled in the center.

Stuffed hamburgers with your choice of fillings sealed between two thin beef patties. Fill with cheese, pickles, mustard, horseradish, or the included peppy cheese filling recipe.

A special recipe from Sur la table. You can form and chill the crab cakes up to 8 hours before cooking and serving. The aioli can be made one day ahead. Bring to room temp and whisk before using.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.

Italian-style short ribs al diavolo, breaded and roasted with garlic, salt pork, crushed red pepper, and a sharp lemon-mustard finish. Fall-off-the-bone beef with a fiery, crispy crust.

Tri-color rotini tossed in a creamy Dijon vinaigrette with crispy bacon, hard-boiled eggs, celery, and scallions. A make-ahead pasta salad for potlucks, picnics, and summer cookouts.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Mini meatloaves with a sweet-savory glaze of brown sugar, ketchup, ginger, and soy sauce. Seasoned with sage, thyme, and nutmeg, these cook in just 35 minutes for a fast weeknight dinner.

A delicious quiche made with succulent smoked ham, mozzarella cheese and sliced tomatoes.

Extra-creamy potato salad with a cooked dressing made from mashed egg yolks, hot cream, butter, and vinegar, plus bacon and mayonnaise folded in.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.