Egg Recipes

Ham and cheese meltaway sandwiches stuffed with chipped ham, hard-boiled eggs, mayo, and chili sauce on hot dog buns. Wrapped in foil, baked until melty. Freezer-friendly.

Stuffed mushroom pancakes filled with ground mushrooms, onions, and bread, folded envelope-style, coated in breadcrumbs, and fried in butter. An Eastern European savory crepe.

Almond marble cake with swirls of cocoa through a light, airy batter made with real almond paste and whipped egg whites. Topped with sliced almonds and baked golden in a loaf pan.

Hot and sour soup with shredded pork, chicken, tofu, cloud ears, and golden needles in a rice vinegar broth thickened with cornstarch and finished with egg ribbons.

Favorite avgolemono soup: the Greek egg-lemon soup made from scratch, simmering a whole chicken into rich homemade stock, then thickened with tempered eggs and bright lemon. Silky, tangy, and comforting.

Microwave omelet cooks four whisked eggs in a buttered pie pan covered with plastic wrap. A no-pan, no-flip method that delivers a tender, folded omelet in under five minutes.

Spanish omelettes: vegetable-loaded egg substitute omelettes with zucchini, mushrooms, peppers, and tomato sauce. A lighter breakfast built for watching cholesterol without skipping flavor.

This carrot cake was quite easy to make, and it was delicious. I did make a cream cheese-butter frosting to make my cake more decadent, and it was definitely to die for! Loved it. Thanks for an easy recipe.

Macadamia nut banana bread loaded with mashed bananas and chopped macadamias for a Hawaiian-inspired twist on the classic. Makes two large loaves, five small ones, or a dozen oversize muffins.

Classic pasta carbonara: linguine tossed with crisp bacon, raw egg, parsley, and Parmesan. The Roman classic that turns five ingredients into a silky, peppery dinner in 30 minutes.

Dense chocolate tube cake loaded with melted chocolate bars plus chocolate syrup for double the flavor. Crunchy pecans throughout, no icing needed for this fudgy beauty.

Classic Midwestern longjohns: rectangular yeast-raised doughnuts fried golden and topped with a cooked brown-sugar maple frosting. Old-school bakery comfort.

Tomato-cheese pie with a buttery breadcrumb crust, fresh sliced tomatoes, basil, green onions, and a Swiss cheese custard. A savory summer pie that works for brunch, lunch, or a light supper.

Maryland crab cakes with a pound and a half of lump crab, oil-soaked bread, and whipped egg whites for lightness. Pan-fried in butter until golden on both sides.

Old-fashioned chess-style custard pie with butter, eggs, evaporated milk and vanilla baked into a single crust. Sweet, silky filling that sets to a glossy finish. A Depression-era Southern classic.

Giant flourless peanut butter oatmeal cookies loaded with chocolate chips and candy pieces. Each cookie uses a third cup of dough for bakery-sized results with chewy centers.