Egg Recipes

Classic French quiche Lorraine with a buttery pate brisee crust, bacon and Swiss cheese baked in a scalded-cream custard seasoned with nutmeg and chives. The original quiche, no spinach or tomatoes in sight.

Old-fashioned sour cream raisin pie with chopped raisins folded into a tangy custard finished with nutmeg and a touch of lemon juice. Serves equally well warm, at room temperature, or chilled the next day.

Favourite walnut cake: a flourless, ground-walnut sponge held together with whipped eggs and a whisper of breadcrumbs. Tall, tender, and naturally gluten-free.

Fiesta meat balls piquante are Mexican-style albondigas with rice baked into the meatballs and a chipotle-spiked tomato sauce. One-pan dinner with smoky, smoldering heat from pickled chiles.

Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

Granola scones studded with five-fruit cocktail, baked as one large round and cut into wedges. Crunchy granola clusters, tender crumb, and a sugar-sparkled top.

French silk pie with a whipped chocolate-butter filling in a baked pie shell, topped with vanilla whipped cream. A classic no-bake chocolate pie with a texture like dense mousse.

French toast grilled cheese sandwiches with thick cheddar slices and prepared mustard, egg-dipped and pan-fried in butter. Ready in 20 minutes on the stovetop or oven.

Stuffed French toast sandwiches filled with mashed banana, walnuts, and nutmeg, pan-fried golden in butter. A decadent weekend brunch ready in 20 minutes.

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.

French toast with fresh blueberries, vanilla, and cinnamon, dusted with powdered sugar and served with warm maple syrup. A classic breakfast ready in 10 minutes.

Salt cod meets fresh fillets in crispy, golden cakes loaded with herbs, cayenne kick, and Old Bay vibes. Pan-fried to crunchy perfection for seafood lovers craving coastal comfort.

Spiced apple walnut bundt cake with grated fresh apples, whole wheat flour, and a warm apple cider sauce. Dense, moist, and loaded with fall flavor.

Fresh blueberry cake baked in a springform pan with a buttery batter shell, juicy berry center, and cinnamon crumb topping. A rustic German-style kuchen ready in 40 minutes.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.