Egg Recipes

Southern-style veal rolls stuffed with ham and cheese, breaded with a horseradish egg wash, and baked in a mushroom soup and white wine sauce until golden.

Onion and Swiss cheese quiche in a flaky homemade soda water crust with a rich egg and cream custard seasoned with nutmeg. Made entirely from scratch.

Bacon and Swiss pizza quiche merges quiche custard with pizza-style tomato sauce, basil, and oregano. Crispy bacon, melty Swiss, and a spoke-pattern sauce drizzle make it brunch-table royalty.

Foolproof lasagna with ground beef in tomato sauce, layered with ricotta and mozzarella, then topped with a creamy parmesan béchamel for the crowning finish.

Hot fried chicken salad drops crisp breadcrumb-coated chicken nuggets over a cold spinach salad with red onion, carrots, and honey-Dijon vinaigrette. Classic temperature-contrast dinner.

Pineapple upside-down cake with a cornmeal batter, fresh pineapple caramelized in Madeira wine and brown sugar, baked in a cast iron skillet. Extra-rich with whole eggs plus extra yolks and a hint of nutmeg.

Cream puff swans made from choux pastry piped into S-shaped necks and oval bodies, filled with sweetened whipped cream and mandarin oranges. A classic French pastry showpiece.

Microwave brownies made from scratch with cocoa powder, ready in about 25 minutes total. Fudgy, chocolatey, and no oven required. Top with nuts or chocolate chips before cooking.

Zucchini bread with a bright citrus twist from lemon zest and orange extract, spiced with cinnamon and ginger. Moist, tender, and loaded with grated zucchini.

Chewy oatmeal cookies with brown sugar, white sugar, and quick-cooking oats. A simple, no-frills oat cookie that's soft in the center with golden edges.

Crispy breaded chicken breasts brushed with oyster sauce and pan-fried, then drizzled with a honey-lemon glaze made from chicken stock, soy sauce, and fresh lemon zest.

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

Pumpkin cake made with spice cake mix and canned pumpkin, topped with a cooked flour buttercream frosting. A moist, warmly spiced fall cake with a light, fluffy homemade frosting.

Chocolate strawberry whipped cream cake layers thin cocoa sponge with stabilized strawberry whipped cream and fresh berries, topped with a glossy royal glaze.

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

Barbara's Lemon Bread uses triple lemon in the batter, then soaks the hot loaf with a lemon-sugar glaze poured through pierced holes. Rest it wrapped for 24 hours and the flavor deepens dramatically.