Egg Recipes

Chewy chocolate cookies loaded with Reese's peanut butter chips. Rich cocoa dough, soft and puffy from the oven, they flatten into fudgy discs as they cool.

Warm cinnamon and nutmeg spice this tender carrot cake studded with toasted pecans. Orange cream cheese frosting crowns the bundt for a citrusy finish.

Reine de Saba, the classic French chocolate almond cake with a fudgy center and glossy chocolate glaze. Ground almonds replace most of the flour for a rich, dense crumb.

Rhubarb cream cheese pie with a tart cooked rhubarb base and a sweet cheesecake-like top layer. Two pies in one slice: tangy fruit filling under a smooth, creamy custard cap.

Sweet rhubarb quick bread with brown sugar, chopped nuts, and a homemade buttermilk made from milk and vinegar. Makes two moist loaves that freeze well.

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

Easy chocolate coconut pie with semisweet chocolate, evaporated milk, and flaked coconut baked in a single shell. A 30-minute pantry pie that tastes like a baked Mounds bar in slice form.

Rich cream of mushroom soup made with fresh mushrooms two ways, shallots, milk, heavy cream and egg yolks. Finished with dry sherry for a deep, restaurant-quality French-style soup.

Spinach dip in a bread bowl with cream cheese, water chestnuts, nutmeg, and cayenne. Hollow out a round loaf, fill it up, and rip bread to scoop.

Upside-down strawberry shortcake with marshmallows, frozen strawberries mixed with Jello, and white cake mix. Flip it over for a gooey pink topping that wows every time.

Reuben brunch casserole layers rye bread cubes, shredded corned beef, and Swiss cheese in an egg custard. Assemble the night before and bake in the morning.

Rum raisin bundt cake made with ripe bananas, dark rum, walnuts, and allspice. A moist, no-fuss batter baked in a fluted tube pan and dusted with powdered sugar.

Romanian fried noodle pudding (kugel) with golden sauteed onions and eggs, pan-fried until crispy on both sides. A savory, skillet-browned noodle cake from Eastern European tradition.

Salmon scramble: creamy soft-scrambled eggs folded with flaked salmon and sliced button mushrooms, served piled on toast or into pita pockets. A fast, satisfying weekend brunch with pantry-friendly ingredients.

Classic baked salmon timbales with olives, tarragon, and a tomato-tinted Mornay sauce. Retro custard-cup fish bakes that unmold neatly for a proper dinner party.

Make-ahead sausage cheese strata with buttered bread cubes, bulk sausage, and cheese layered in an egg-milk-wine custard. Assemble the night before, refrigerate, and bake in the morning for an effortless brunch.