Egg Recipes

Sharp cheddar, cinnamon-spiced apples, and crunchy walnuts bake into a savory-sweet quick bread that's perfect for fall brunches or afternoon tea.

Hearty skillet cornbread loaded with creamed corn, mozzarella, sun-dried tomatoes, garlic, and fresh basil. Baked in a preheated cast iron pan for a crispy bottom and savory Italian twist.

Double chocolate cookies studded with candy-coated chocolate pieces, perfect for holiday cookie trays. Rich cocoa dough baked soft and chewy with colorful candy pressed on top.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Irish yogurt bread with currants and caraway seeds, leavened with baking soda and powder, bound by plain yogurt and eggs. A traditional Irish quick bread, no kneading or proofing required.

Extra-creamy potato salad with a cooked dressing made from mashed egg yolks, hot cream, butter, and vinegar, plus bacon and mayonnaise folded in.

Chocolate pound cake made with melted German chocolate, butter, and a hint of almond extract. Dense, rich, and baked in a Bundt pan with no frosting needed.

Peach cake with sliced summer peaches dredged in flour and folded into a thick, oil-based cinnamon batter. Bakes up moist with a tender crumb, finished with a powdered sugar glaze or a dollop of whipped cream.

Layered custard bars with a buttery almond liqueur crust, sliced peaches, egg custard, and cinnamon almonds on top. Serve at room temperature or chilled.

Le Bisse are traditional S-shaped butter cookies with lemon zest, made from a simple egg-butter-flour dough. Crisp and golden, these French-style cookies have an elegant shape and delicate crumb.

Lemon curd coffee cake made from a buttery yeast dough rolled with tangy lemon curd filling, sliced into swirls, and baked with a walnut topping. A stunning brunch centerpiece.

Lemon soup with garbanzo beans, turmeric, cumin, and a silky egg-lemon base topped with fresh mint. A Middle Eastern-inspired comfort soup ready in 45 minutes.

Lemon yogurt bread: a tender quick bread loaf made with lemon yogurt and fresh lemon juice. Makes two loaves perfect for gifting, freezing, or weekend breakfast.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

It was my first time making a carrot cake. I loved it, and so did my boyfriend. I frosted the cake with a mixture of butter and cream cheese, so yummy. This is a great way to eat carrots :)