Egg recipe collection

Rolled oats pancakes made with oats, buttermilk, and a touch of maple flavoring for hearty, nutty griddle cakes with more texture than regular pancakes. A filling, wholesome breakfast.

This is sort of a huge piece of French toast in a baking pan that looks like a roller coaster. It is fun to watch if you have a glass door oven. If not, it is a big surprise when you take it out!

Rose almond jumbles flavored with rosewater, packed with finely chopped blanched almonds, and dropped in ring shapes. A fragrant, old-fashioned cookie from the Victorian era.

Rosy pickled eggs colored bright magenta by canned pickled beet juice and seasoned with vinegar, garlic, bay leaf, and pickling spice. The classic diner counter snack with Pennsylvania Dutch roots, ready after a 3 to 4 day fridge cure.

Rotel potatoes: par-cooked potatoes simmered in spicy Ro-Tel tomatoes with optional eggs and cheese. A cheap, spicy, filling breakfast in under 45 minutes.

Ruehrkuchen is a classic German stirred cake: a simple lemon-and-rum-scented butter cake split into layers and filled with silky vanilla pudding buttercream. Everyday German baking at its most comforting.

Russian honey bread loaded with dried apricots, dates, raisins, and walnuts, warmed with cinnamon and clove. A bread machine quick bread with the rich, spiced sweetness of an old-country tea cake.

This is a fantastic recipe, tastes so great, it is one of the best meatloaf I have ever eaten.

Ruth's sugar cookies are tender drop cookies made with shortening and dipped warm into granulated sugar for a crackly, sparkling top. A simple recipe that makes three dozen in 30 minutes.

Cajun shrimp pasta salad loaded with boiled shrimp, hard-boiled eggs, elbow macaroni, black olives, and dill pickles. A crowd-sized cold salad built for potlucks and family reunions.

Torn day-old bread mixed with browned breakfast sausage, sautéed celery and onions, and poultry seasoning bakes into a savory holiday dressing for your turkey.

Corn flake fried chicken with a triple coating: seasoned flour, egg wash, then crushed corn flakes for an extra-crunchy, golden crust with cayenne heat.

Salmagundi casserole with chili-spiced meatballs baked over a three-bean base of baked beans, kidney beans, and limas in a sweet molasses and brown sugar sauce.

Salmon crunch pie with a cheddar-walnut press-in crust and a creamy Swiss cheese and sour cream filling. A savory main dish pie with a nutty, crispy topping.

Salmon corn casserole pairs creamed corn and canned salmon in a custardy bake topped with buttery cracker crumbs. Pantry-friendly comfort dinner from a handful of staples.

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.