Egg Recipes

Fudgy bittersweet chocolate brownies with a full pound of chocolate, strong coffee, and just half a cup of flour. Chilled overnight for an ultra-dense, truffle-like texture.

Milk and honey casserole bread with whole wheat flour baked in a round dish instead of a loaf pan. A no-knead yeast bread with a soft, tender crumb sweetened with honey.

Wheat-free applesauce cake made with ground oats, cinnamon, nutmeg, and raisins. A moist, spiced cake with no wheat flour that improves after resting overnight.

Cooked eggnog made with skim milk, eggs, powdered sugar, and vanilla, gently simmered for food safety. Serve warm with nutmeg or blended cold over crushed ice.

Raw apple bundt cake stays incredibly moist thanks to three cups of fresh chopped apples, plus flaked coconut, sweet dates, and toasted pecans. A dense, spiced fall cake that needs no frosting.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

French silk chocolate pie with whipped butter-sugar-chocolate filling and a buttery Oreo cookie crust. Classic no-bake filling that sets into a silky mousse-like slice in the fridge.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Whole wheat buttermilk waffles with chopped pecans pressed into the top for crunch, served with a warm strawberry-banana maple sauce and plain yogurt. A hearty weekend breakfast.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

Scallops poached in white wine with mushrooms, thickened with egg yolks and served on butter-fried bread. A classic French-style seafood dish with a rich wine sauce.

Homemade pop tarts with a tender egg pastry crimped around any fruit jam you like, then baked and finished with a sugar crust or icing. A from-scratch take on the toaster pastry, fully customizable.

Poppyseed bundt cake with a cinnamon-brown sugar swirl tucked through the middle. Buttermilk-soaked poppyseeds, whipped egg whites for lift, and a hint of almond extract for nutty depth.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Elk or venison meat loaf topped with chili sauce uses water-softened bread as a binder for a lean, flavorful wild game loaf. Simple ingredients let the rich game meat shine.