Egg Recipes

Buttery chocolate truffle pound cake baked in a Bundt pan with 5 eggs for a dense, velvety crumb. Semi-homemade with a pound cake mix and real chocolate truffles folded in.

Fudgy brownies loaded with chopped toffee bars and walnuts, mixed entirely in the food processor. Five ounces of unsweetened chocolate make these intensely rich and deeply dark.

Holiday double chocolate brownies topped with candy-coated chocolate pieces baked into the surface. A fudgy cocoa brownie with a festive, colorful crunch on top.

Classic chocolate sheet cake with cocoa, buttermilk, and a surprise touch of almond extract. Boiling butter and water poured over the dry mix creates an ultra-moist, fudgy crumb.

Four-cheese manicotti stuffed with ricotta, fontina, mozzarella, and Parmesan in a homemade tomato sauce. From-scratch Italian comfort food baked until bubbly.

Chocadamia coconut delights pack cocoa, buttery macadamia nuts, and shredded coconut into tender chocolate drop cookies. A tropical spin on a bakery-case chocolate cookie.

Chiles rellenos casserole stuffs green chiles with Monterey Jack, covers them in a puffy egg batter with cheddar, and bakes until set. Served with marinara.

Shortcut calzones made with refrigerated pie crust, hot Italian sausage, mozzarella, ricotta, pine nuts, and roasted peppers. Italian-American takeout flavor at home in under an hour.

A classic Italian-American family biscotti recipe with anisette liqueur and chopped nuts, twice-baked until golden and crunchy. Keeps for 6 weeks or freezes beautifully.

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

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.

Fudge satin pie layers a toasted almond graham crust under a no-bake chocolate filling enriched with Kahlua and finished with coffee whipped cream rosettes. A silky French silk style dessert.

Peanut butter and honey rice pudding. A nutritious and delicious dessert.

A Sephardic spinach fritada loaded with eggs, cottage cheese, cheddar, and farval matzo. Cut into squares for appetizers or serve as a side. Kosher for Passover.

Golden butter cake loaves with toasted almond crust on the bottom and sweet almond glaze on top. Easy recipe using cake mix with impressive bakery results.

Light, puffy souffleed crepes made with beaten egg whites folded into a classic crepe batter. Cook in a crepe pan or bake as a flat souffle, then fill with fruit, brandy, or vanilla.