Egg recipe collection

Sweet dessert quiche filled with sliced apples and raisins in a creamy cinnamon custard. The fruit base gets topped with rich cream and eggs that bake into silky smoothness. Serve warm or at room temperature.

Classic German apple kuchen with a tender lemon-scented shortbread crust, apple and golden raisin filling spiced with cinnamon, and a lattice top dusted with powdered sugar. A traditional homestyle dessert bar.

Moist quick bread sweetened with dark molasses and applesauce, studded with raisins and nuts. Warm spices like cinnamon and nutmeg make every slice taste like fall.

A light sponge cake rolled with whipped cream, applesauce, and walnuts for an elegant holiday dessert that looks impressive but comes together quickly.

A traditional Appalachian stack cake with six ginger-spiced layers sandwiched together with applesauce filling, then left to meld overnight.

Apricot almond buns rolled with chopped dried apricots, slivered almonds, and brown sugar, then sliced and fanned for a bakery-style sweet bread. A yeasted breakfast pastry that makes 14 fanned buns.

Creamy cottage cheese and cream cheese filling flavored with dates and orange zest in an oat crust, topped with glazed apricot halves.

Chewy fruit bars packed with apricots, raisins, and crushed pineapple, then dusted with powdered sugar or spread with frosting.

Incorporate fruit into your baking with this simple recipe that makes scrumptious cookies everyone will love.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

Crustless artichoke cheddar quiche bound with eggs and yogurt instead of cream, with breadcrumbs adding structure. A lighter, flourless quiche that bakes in 30 minutes.

Crispy fried asparagus spears wrapped in savory prosciutto with a golden parmesan crust. Classic Italian appetizer that showcases spring asparagus with elegant simplicity and irresistible crunch.

A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

A loaded Spanish paella with chicken, pork, shrimp, and calamari over saffron rice. This one-pan fiesta feeds 6 and comes together in under an hour.