1,577 fried egg recipes

Traditional Irish tea bread with mixed dried fruit soaked overnight in strong tea. A dense, moist loaf with brown sugar sweetness and barely any butter.

Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.

Yeast-risen chocolate chip coffee cake baked in a tube pan with a crunchy coffee-walnut-chocolate streusel topping. A rich, bakery-style breakfast cake with real coffee flavor in the crumble.

Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.

Cream cheese roll: a tender sour-cream yeast dough rolled around cream cheese filling, snipped into a braided pattern, and baked golden. A brunch-ready pastry for any occasion.

Big bunch doughnuts make 80 yeast-raised doughnuts from one rich dough of milk, butter, sugar, eggs, and yeast. Old-fashioned recipe for fundraisers, holidays, or feeding a crowd.

Cinnamon roll bread made in a bread machine: all the swirl, spice, and sugar of a classic cinnamon roll baked into a soft sliceable loaf. Dump, press start, done.

Old-fashioned yeast-raised doughnuts perfumed with warm nutmeg, built on an overnight sponge for a light, pillowy crumb. Rolled, cut, and fried golden, just like the bakery doughnuts of years past.

Homemade cinnamon bread with a soft, honey-sweetened yeast dough rolled with a thick cinnamon-sugar filling and shaped into S-coils in the pan. Makes 3 loaves or can be shaped into dinner rolls.

Baked cinnamon applesauce doughnuts made with yeast dough and rolled in a cinnamon-sugar coating. Lower in fat than fried doughnuts with a tender, pillowy crumb.

Spiced fig drop cookies with stewed figs, raisins, walnuts, allspice, and cinnamon. An old-fashioned fruit-filled cookie that stores beautifully in a tin for weeks.

Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.

Tender whole wheat rolls studded with chewy figs and fragrant anise seeds, sweetened with molasses for a hearty breakfast treat that fills your kitchen with warm, spiced aromas.

Apricot squares with a buttery shortbread base and a chewy brown sugar layer studded with simmered apricots and chopped almonds. Dusted with powdered sugar for a classic finish.

Homemade English muffins cooked on a griddle, dusted with cornmeal for that signature crackly bottom and full of nooks and crannies for melted butter to pool in.

Honey oat bread with a golden egg-wash crust and oat bran topping. A well-tested recipe with detailed tips for kneading, freezing half the dough, and steam-baking crusty loaves.