Egg Recipes

Spanish style eggs flavored with Chorizo and harissa, tomatoes, roasted red peppers and green olives. Bursts of flavor in every bite.

Fresh and seasonal plums, creamy and rich custard are baked together to make this irresistibly decadent plum clafoutis.

Quiche cups are about the easiest, quickest, most portable paleo dish out there. And I can’t get enough. These bacon, apple, and kale cups are scrumdiddlyumptious, and the pear and ginger ones are pretty good too. I suppose it depends on your palette. Ginger is not my flavor of choice. Lesson learned. These zucchini cups have, oh…3 ingredients. Plus salt and pepper. Plus they’re Portable, Paleo and Parent-approved. It’s a trifecta of Pleasant Perfection (or healthy Progress).

Looking for something quick to make in the mornings? This simple and tasty recipe will have people awake and ready to dig in!

Mo Cookies are a big-batch chocolate chip and nut cookie that yields 60 generous, chewy rounds from a pound of butter and 6 cups of flour. Bake-sale and bake-along ready.

Eggs Neptune: poached eggs and sauteed crab meat on toasted English muffins, draped in a blender orange hollandaise with fresh citrus zest. Eggs Benedict's elegant cousin.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

Black Russian Bundt cake made with yellow cake mix, chocolate pudding, vodka, and Kahlua, topped with a coffee liqueur glaze. A boozy, dense chocolate cocktail cake.

Easy basic quiche with eggs, half-and-half, Monterey Jack cheese, sauteed mushrooms, and spinach in a pie shell. A customizable template for any filling combination.

John Wayne's cheese casserole with Monterey Jack, cheddar, green chiles, and a fluffy egg souffle base. A legendary Southwestern-style baked cheese dish with a light, puffy texture.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Kirsov's pudding is a Russian-style baked sweet potato dessert with molasses and buttermilk. Slow-baked until deep caramel colored with a rich, earthy sweetness.

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.

Cream cheese pound cake folds half a pound of cream cheese into a classic butter-and-sugar pound cake batter for a tender, dense crumb with subtle tang. Almond and vanilla extracts deepen the flavor.

Zwiebelkuchen, a traditional German onion tart with sauteed onions and bacon in a rich egg cream custard baked in a buttery homemade pastry crust. Served warm in wedges.

Classic quiche Lorraine with crispy bacon, cheddar cheese, and onion baked in a silky egg custard seasoned with dry mustard and nutmeg. A brunch or dinner staple.