Egg Recipes

Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

Apple snacking cake with tart chopped apples, semi-sweet chocolate chips, and nuts, using apple juice in the batter for extra apple flavor. No frosting, dusted with powdered sugar.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Oil-based apple nut cake loaded with chopped walnuts and fresh apples. A one-bowl recipe with just enough sweetness and a tender, moist crumb that stays fresh for days.

Apple filling cake baked in a tube pan with layers of grated cinnamon apples swirled through a moist oil-based batter. Dense, fruity, and warmly spiced.

Applesauce cake waffles spiced with cinnamon, nutmeg, and cloves. Fluffy from folded egg whites, these taste like fall in every crispy bite.

Olive quiche with a hash brown potato crust, two cheeses, green chilies, and spicy olives. Gluten-free and hearty with a crispy golden potato shell instead of pastry.

Fresh asparagus spears nestle into a creamy egg and cheese custard spiked with dill and tarragon for a springtime quiche that's as elegant for brunch as it is satisfying for dinner.

Eggs are poached into assorted vegetables and tomato sauce, with the melted cheese on top. This is a quick, easy, delicious, healthy and economical dish!

Classic Greek avgolemono soup with chicken broth, eggs, rice, and lemon. The tempering technique creates a silky, creamy texture with no cream needed - just 4 ingredients and 45 minutes.

Avgolemono, classic Greek chicken lemon soup with rice and a silky egg-lemon liaison. Just 5 ingredients for a bright, velvety soup with tangy citrus warmth.

Protein-packed avocado tofu egg dip blends creamy avocado with tofu, grated hard-cooked eggs, Dijon mustard, and horseradish. A tangy, no-cook dip ready in 15 minutes.

Banana Cake Aloha Oe is a vintage Hawaiian-style layer cake with a soft, banana-rich crumb finished with real banana frosting. Tender cake flour layers, mashed banana in every bite.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

Fudge Bundt cake made with cocoa powder and buttermilk for a deeply chocolatey, moist crumb. Simple one-bowl method, dusted with powdered sugar for an elegant no-fuss finish.