Egg Recipes

Easy cheesy snack bread: a yeasted sheet-pan flatbread loaded with cheddar, green chiles, pimentos, and Italian seasonings. A shareable party appetizer ready in an hour.

Easy popovers use just four pantry ingredients: milk, flour, eggs, and salt. Hollow, golden-domed rolls with a crisp shell and tender interior. Bake in muffin cups, serve hot with cinnamon sugar.

Egg and beansprout risotto made with cracked wheat instead of rice, simmered with tomatoes, mushrooms, green pepper, and satay sauce. A hearty vegetarian one-pan dish with an Asian-British fusion twist.

German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 minutes.

Curried eggs on toast with sliced hard-boiled eggs in a mild curry milk sauce, scattered with toasted almonds. A retro Anglo-Indian comfort lunch ready in 30 minutes.

Emeril's funky fried steak: Southwest-seasoned beef cutlets double-dredged and pan-fried crisp, plated over mashed potatoes with a Worcestershire drizzle. Southern comfort with a Cajun twist.

Old English yeasted Christmas cake spiced with cinnamon, coriander, nutmeg, and caraway seeds. A buttery yeast-risen holiday loaf, closer to brioche than to fruitcake.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Pan-fried soft-shell crabs in a Parmesan-cornmeal crust, served with a silky red chili beurre blanc made from shallots, lime juice, white wine, and cold butter. Restaurant plating, home kitchen.

Extra cheesy green chile quiche layers Monterey Jack and cheddar with diced green chiles in a flaky pie shell, then bakes them into a custard rich enough for brunch and bold enough for dinner.

Overnight French toast fried in bacon grease for crispy, custardy slices with a smoky edge. Thick-cut bread soaked overnight for deep-custard interiors, dusted with powdered sugar and maple syrup.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

Classic cake doughnuts spiced with cinnamon and nutmeg, rolled, cut, and fried golden in hot oil. Old-fashioned cake donuts ready in 30 minutes, served plain, sugared, or frosted.

Vienna crescents are flaky yeast-leavened butter cookies filled with sweet pecan meringue and shaped into delicate crescents. A traditional Christmas cookie from Austrian and Hungarian baking.

A baked breakfast ham ring molds ground ham and sausage with bread crumbs and a kick of horseradish, then unmolds onto a platter with fluffy scrambled eggs piled in the center. A retro brunch showstopper.

Death by chocolate: a layered chocolate masterpiece of brownie, cocoa meringue, chocolate and mocha mousse, all under glossy ganache. A multi-day project built for serious chocolate lovers.