1,577 fried egg recipes

A delightful way to enjoy these small and yummy treats.

Braided challah bread infused with a sweet blueberry puree that turns the dough a gorgeous purple hue. Egg-rich and tender with a golden egg-washed crust, this showstopping loaf is a fruity twist on the classic Jewish bread.

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

A rich, egg-loaded challah made entirely in your bread machine. With 4 eggs, oil, and a touch of margarine, this loaf bakes up soft and golden with a sesame seed crust that begs you to tear off just one more piece.

Soft honey yeast rolls with a sweet butter-honey-sugar topping drizzled on before baking. No kneading required, just drop spoonfuls of sticky dough into the pan.

Homemade water bagels with the proper boil-then-bake method: shaped, chilled, dropped into sugar-water, then baked until shiny and golden. The classic dense-chewy bagel texture, made from scratch.

Kuchen, a traditional German yeast coffee cake with raisins and cinnamon, made from a rich egg dough that rises twice. A heritage recipe that makes two golden loaves.

Make-ahead ham and cheddar breakfast casserole assembled overnight and baked in the morning. A mustardy egg custard soaks the bread layers, topped with buttered cornflakes for a satisfying crunch.

Overnight cinnamon rolls that rise in the fridge while you sleep, ready to bake fresh and warm in the morning. Soft, glossy yeast dough swirled with cinnamon sugar and crowned with vanilla glaze.

Ground beef cheese custard casserole with eggs, milk, mustard, shredded cheese, and toasted bread squares on top. Old-school savory custard for weeknight dinner.

Laminated yeast pastries with butter folded through dough, twisted into spirals and filled with cinnamon apples. Overnight fermentation develops rich flavor.

Savarin aux fruits, a classic French rum-soaked yeast ring cake. A light, beaten dough is baked, then drenched in flavored syrup until saturated and filled with whipped cream and fresh fruit. An elegant patisserie dessert.

Ham crescent rolls stuff soft, buttery yeast dough with diced ham, rolled into crescents and baked golden. A Venezuelan-style homemade take on the supermarket classic.

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

Midwest-style ham balls baked in a sweet and tangy brown sugar mustard glaze with white vinegar. A classic potluck dish made from ham loaf, crackers, and eggs.