Egg Recipes

12 recipes

Appetizers & Snacks
Egg-Yolk Ravioli: A Pasta Lover's Showpiece
Rich ricotta-and-porcini pillows cradle a runny egg yolk, crisped guanciale, and fried sage for an impressive yet manageable homemade dish.
Appetizers & Snacks
Steamed Savory Egg Custard: A Versatile Japanese Classic
This delicate Japanese egg custard, known as chawanmushi, is gently steamed in individual cups and traditionally served as a starter or side. The custard base combines eggs, dashi, soy sauce, and mirin, yielding a silky texture and subtle flavor. Fillings vary but often include chicken, shrimp, mushrooms, fish cake, gingko nuts, and mitsuba; substitutions like edamame and scallion greens are suggested for hard-to-find ingredients. The recipe provides a flexible approach, with optional fillings and a homemade dashi recipe.
Eggs
Springtime Ham and Herb Quiche Featuring a Crisp Asparagus Salad
A homemade deep-dish quiche filled with caramelized onions and smoked ham, served with a fresh asparagus and herb salad for a bright, satisfying meal.
Eggs
Gruyère and Bacon Baked Egg Croissant Cups
These individual croissant cups channel quiche Lorraine flavors—crisp bacon, softened shallots, and nutty Gruyère—with a whole egg baked right into the center. The result is a hybrid between an egg-in-a-hole and a mini quiche, ideal for a group since everything assembles and bakes together. The yolks turn jammy while the pastry stays flaky and crisp, making a warm, satisfying breakfast or brunch dish.
Eggs
Eggs Benedict From Scratch: Poached Eggs, Canadian Bacon and a 1651 Sauce
Where Eggs Benedict first appeared is debated, though the dish is usually linked to late-19th-century New York. Its creamy sauce has a longer trail: a 1651 French cookbook already describes it, and it carried the name Sauce Isigny after a Normandy town until butter shortages after World War I led to a rename. This version serves four and takes about 50 minutes.
Eggs
Focaccia Breakfast Sandwich Built for a Crowd
As a kid, Molly never received one of those oversized party subs that seemed to show up at everyone else’s birthday. Now she’s making her own—this time for breakfast. Fluffy focaccia is split and filled with a vegetable frittata, American cheese, and bacon for a portable meal that’s especially handy during harvest season.
Breads & Baking
Jelly-Filled Donuts with a Heart Shape
Make heart-shaped donuts filled with jam and dusted with sugar. The dough requires a couple of rises but is straightforward to prepare. A fun project for a homemade treat.
Pancakes & Waffles
Savory Buckwheat Crepes Layered With Ham, Egg and Gruyère
A rustic take on the French crepe: part buckwheat batter for a deeper, nuttier taste, wrapped around fried eggs, sliced ham and melted gruyère, with a quick mayonnaise-mustard sauce on the side. The recipe makes eight servings and takes about 1 hour 35 minutes from start to finish, including a 30-minute rest for the batter.
Appetizers & Snacks
Crispy BBQ Pork-Wrapped Eggs with Slaw
A soft-boiled egg tucked inside savory pulled pork, breaded and fried until crisp, then served over tangy slaw with a smoky homemade sauce.
Eggs
Layered Tortilla Casserole with Roasted Tomatillo Salsa and a Fresh Corn, Tomato, and Avocado Salad
A baked egg and tortilla chip casserole layered with tangy roasted tomatillo salsa and cheese, served alongside a vibrant corn, tomato, and avocado salad tossed in a green onion vinaigrette.
Breads & Baking
Buttermilk Biscuits with Sausage and Cream Gravy
A hearty breakfast or brunch dish featuring homemade black pepper buttermilk biscuits, savory sausage patties, and a rich cream gravy, served with scrambled eggs.
Pancakes & Waffles
Maple-Syrup Pancake Lasagna With Bacon and Sausage
A layered breakfast bake that stacks pancakes with maple bechamel, bacon, sausage, eggs, and Cheddar. The dish yields 12 portions and takes a little over two hours from start to finish.