Egg Recipes

Melanzane in carrozza: breaded Italian eggplant sandwiches stuffed with mozzarella, anchovy, and basil, then fried golden. A Southern Italian antipasto, crisp outside, molten in the middle.

Pennsylvania Dutch chocolate cake made with boiled chocolate, buttermilk, and baking soda, topped with tangy cream cheese frosting. Rich, dense crumb with old-fashioned charm.

Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.

Rose almond jumbles flavored with rosewater, packed with finely chopped blanched almonds, and dropped in ring shapes. A fragrant, old-fashioned cookie from the Victorian era.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Beef Carbonnade Soup with Spatzle: a Belgian-meets-German hybrid soup with beer-braised beef, vegetables, and homemade nutmeg-scented egg spatzle dumplings. Three-hour simmer.

Crispy fried lemon rosette cookies made on a traditional rosette iron, dusted with powdered sugar. Lacy, paper-thin Scandinavian-style cookies that shatter under the first bite. A holiday classic.

Double orange scones loaded with fresh orange zest and tender mandarin segments, served with whipped orange-marmalade butter. A bright citrus brunch bake with crackly sugar tops.

Old-fashioned hickory nut drop cookies with sour milk, raisins, and chopped nuts in a soft, cakey dough. A heritage Midwest recipe with buttery, wild nut flavor.

Slow cooker brunch casserole with ground beef, spinach, mushrooms, and an egg-and-milk custard topped with sharp cheddar. Overnight Crock-Pot breakfast for a crowd.

Fudgy double chocolate brownies made with melted unsweetened chocolate, semi-sweet chocolate pieces, and crunchy walnuts. Rich, dense, and loaded with real chocolate flavor.

Peanut butter granola cookies with brown sugar, peanut butter morsels, and crunchy granola cereal. Chewy, nutty drop cookies that bake in under 10 minutes.

Thick, fudgy cocoa brownies loaded with chocolate chips and chopped nuts, baked in a 13x9 pan. A full cup of melted butter and 3/4 cup cocoa make these the richest, chewiest brownies you'll ever pull from your oven.

Toasted coconut rum banana bread with dark rum, almond extract, and a cup of toasted coconut. Tropical, moist, and rich with a boozy warmth in every slice.

Raisin zucchini bread with cinnamon, walnuts, and vanilla baked into two moist loaves. The shredded zucchini disappears into the batter, adding moisture without any veggie taste.

Cranberry torte bundt cake loaded with dates, pecans, and fresh cranberries, soaked in a warm orange juice glaze. A dense, fruity holiday cake that improves overnight in the fridge.