1,541 fried egg recipes

Yeasted apple crescents with a maple syrup whole wheat dough and a fresh apple and date filling. Make the dough overnight and bake golden, buttery rolls the next morning.

Zesty fig and date pastry bars with walnuts, orange juice, and lemon zest on a buttery shortbread crust with a crisscross lattice top. A bright, old-school cookie bar.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.

Honey oat bread made in a bread machine with whole wheat flour, rolled oats, and buttermilk. Soft, slightly sweet, and hearty with a tender crumb from the buttermilk and egg.

Spiced butterhorn rolls made with yeasted dough cut into wedges, spread with egg white and sugar, sprinkled with nuts, and rolled into crescents with a butter frosting.

Maple pecan sticky buns bake an oat-enriched dough over a gooey maple-pecan syrup that turns into a glossy topping when inverted. Filled with cinnamon, raisins and pecans, they're a weekend brunch treat.

This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.

Braided onion bread with three rolled strips filled with butter, finely chopped onions, garlic, paprika, sesame seeds, and grated cheese. A showstopping savory yeast loaf.

Garlic bubble loaf made from soft yeast dough balls dipped in garlic-paprika butter, layered in a loaf pan, and topped with sesame seeds. Pull-apart and golden.

Greek Christmas bread (Christopsomo) made in a bread machine with whole wheat flour, ground cardamom, golden raisins, and walnuts. A fragrant, festive holiday loaf with warm spice.

These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.

Corn dogs dip frankfurters in a cornmeal batter spiked with dry mustard, then deep-fry to a golden crackle. State-fair classic from scratch in 30 minutes flat.

Apricot drop cookies fold chopped dried apricots into a quick brown-sugar batter brightened with orange juice and zest. Soft, chewy drops with bursts of fruit in every bite.

Greek Christmas bread (Christopsomo) with cardamom, golden raisins, walnuts, and whole wheat flour. A fragrant, round holiday loaf shaped by hand and baked golden.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

Flaky sugar twists with a laminated yeast dough layered with vanilla sugar, sour cream, and butter. A pastry with crispy caramelized sugar layers baked golden in every fold.