Egg Recipes

Zucchini quick bread with two cups of grated zucchini, cinnamon, vanilla, and chopped nuts baked into a moist, oil-based loaf. The best way to use up summer zucchini.

Buttered rum pound cake: a tall, tender sour cream pound cake with vanilla and lemon notes, lightened by whipped egg whites folded in at the end. A Southern holiday classic for slicing and sharing.

Sweet potato pecan pie with a buttery brown sugar streusel topping. Two Southern holiday classics in one pan, with a silky custard filling and a crunchy crown.

Southern pecan pie with both dark and light corn syrup in a deep dish shell, baked low and slow for a gooey, caramelized filling loaded with whole pecans.

Pepsi-Cola cake with broiled peanut butter frosting: a Southern sheet cake made with a cup of Pepsi and melted marshmallows in the batter, topped with a bubbling brown sugar peanut butter frosting toasted under the broiler. Retro comfort baking at its most over-the-top.

Classic Italian lasagne with layers of seasoned beef, three-cheese filling, and herb-rich tomato sauce. Bubbly, golden comfort food that feeds a crowd with authentic flavors.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Boozy bundt cake soaked in an apricot-rum glaze that seeps into every crumb. A showstopper dessert that tastes fancy but starts with a box mix.

Apple-bacon quiches layer Canadian bacon and tender sliced apples with Swiss cheese in a savory caraway-and-mustard custard, baked in individual tart shells. A brunch crowd-pleaser.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Swiss-style flan with fresh apricot halves baked in vanilla cream custard, dusted with powdered sugar and served warm or cold.

Babe's Pecan Pie is a classic Southern pecan pie with dark corn syrup, butter, vanilla, and coarsely chopped pecans in a flaky crust. Simple, sticky-sweet, and utterly irresistible at the holiday table.

This chocolate fudge cake hides two secret ingredients: beer for depth and sauerkraut for moisture. Rich, dark, and unbelievably tender with optional raisins and nuts.

This version of Eggs Benedict uses a quick blender technique to make the Hollandaise sauce. Similar to making homemade mayonnaise.

Bread and cheese baked with veggies, sort of like a savory bread pudding. Lots of cheesy gooey satisfaction.

California fig oatmeal cookies with dried figs, brown sugar, cinnamon, and chopped nuts. A chewy, fruit-studded drop cookie that bakes in just 10 minutes.