Egg Recipes

Classic French toast made with thick-cut dried bread dipped in a vanilla egg custard and fried golden. Dust with powdered sugar and serve with brandied lemon butter for a special brunch.

Mexican chocolate cake with 12 ounces of melted semi-sweet chocolate, ground almonds, Kahlua, and mayonnaise for moisture. Beaten egg whites give it a light, almost flourless texture.

Scrambled eggs piled on toasted English muffins with fresh tomato and mock hollandaise sauce. A lighter, fun spin on eggs Benedict that's ready in 30 minutes.

Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.

Great cake is an old-fashioned colonial American pound cake loaded with currants, candied citron, and rosewater. A Martha Washington-era recipe that's dense, buttery, and built for special occasions.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Chocolate sour cream fudge cake gets its dense, moist crumb from melted unsweetened chocolate, brown sugar, and a splash of hot coffee that deepens the cocoa without tasting like coffee.

Salmon and basil ravioli: homemade basil-flecked pasta dough filled with canned salmon and curd cheese, poached in fish stock and served with a fresh tomato-pesto sauce.

Simple to make - delicious for breakfast with bacon and tomato relish.

Rich chocolate layer cake with applesauce folded into the fudge base. Four layers split from two 8-inch rounds, frosted with fluffy apple cream or apple fluff for an elegant finish.

Frozen chocolate mint pie with a mint cookie crust and a rich filling of butter, unsweetened chocolate, and peppermint extract. A no-bake frozen dessert that tastes like a peppermint truffle.

Patty's cake: a cornmeal-and-lemon tea cake with yogurt tang and fresh berries. Rustic, gently sweet, and built for an afternoon with a cup of tea.

Cornmeal-coated brook trout, soaked in dark beer then dredged and pan-fried to a golden, crunchy crust. A classic streamside fry-up served with tartar sauce and a dash of hot sauce for a kick.

Vegetarian lasagna with broccoli soup sauce, carrots, mushrooms, three cheeses, and eggs. A creamy white-sauce lasagna without traditional tomato sauce or meat.

Quick Spanish-style scrambled eggs with canned tomatoes, onion, hot sauce, and grated cheese served over crackers. A spicy, Cajun-inspired egg dish ready in 15 minutes.

Fudgy cocoa brownies piled high with marshmallows, peanut butter chips, and crushed cookies, then topped with a thick chocolate peanut icing. A bake sale showstopper.