Egg Recipes

Four-layer Black Forest torte with thin unsweetened chocolate cake layers alternating between chocolate filling and cream filling. Unfrosted sides show off the elegant layers.

A three-layer chocolate cake with cocoa and walnut extract, blanketed in fluffy marshmallow icing and showered with chopped black walnuts. All the joy of an ice cream sundae, no melting required.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

Blueberry Boy Bait is a vintage coffee cake with a buttery crumb topping, tender whipped-egg batter, and fresh blueberries. The 1954 Pillsbury Bake-Off classic.

Blueberry breakfast cake baked in a loaf pan with fresh or frozen berries folded into a simple batter. A tender, not-too-sweet coffee cake that slices beautifully for brunch.

Blueberry sausage breakfast cake with sour cream batter, brown sugar, and chopped pecans on top. A make-ahead overnight brunch bake that goes straight from fridge to oven.

Italian Bolognese pinwheel cookies filled with thick fruit jam, rolled jelly-roll style, and sliced into spirals. Use fig, sour cherry, quince, or apricot jam. Makes 4 rolls.

A French-inspired breakfast clafoutis with butter-sauteed seasonal fruit baked in a lemony egg batter until puffed and golden. Use cherries, blueberries, peaches, or whatever fruit is in season.

Breakfast Dutch is an old-fashioned stovetop scrambled pancake made from eggs, flour, and milk, cooked in a cast iron skillet and served with butter and syrup. Simple, hearty, and rustic.

Brown sugar drop cookies made with buttermilk, shortening, and just seven ingredients. Soft, chewy, and caramelly with a one-hour chill and 10-minute bake.

Three layers of homemade cocoa brownie stacked with strawberry ice cream and drizzled with chocolate sauce. This frozen brownie loaf is a make-ahead showstopper that feeds 10 to 12 with zero fuss at serving time.

Brownie pecan pie bars combine a fudgy cocoa brownie base with a buttery pecan pie topping baked in layers. Two textures in one bar: dense chocolate on the bottom, gooey caramelized pecans on top.

A quick rendition of brunch enchiladas, fit for a fresh take on breakfast featuring eggs, ham, and cheese, wrapped in tortillas and dressed up with a bit of salsa.

Heart-shaped garlic bread rolls brushed with garlic oil and baked golden. A soft enriched yeast dough cut into fun shapes for Valentine's Day or romantic dinners.

Traditional Jewish cheese blintzes with thin, eggy crepes wrapped around a sweetened cottage cheese filling, pan-fried in butter until golden. Freezer-friendly.

Buffalo chip cookies loaded with oats, corn flakes, chocolate chips, coconut, and pecans in a massive, everything-but-the-kitchen-sink drop cookie. Big, chunky, and over the top.