Recipes with eggs
15,780 recipes
Polpettone Di Tacchino (Turkey Roll)
Polpettone di tacchino is an Italian stuffed turkey roll filled with ground dark meat, pistachios, and herbs, braised in white wine until tender.
Devils Food Cake (Microwave)
Rich, fudgy devil's food cake baked entirely in the microwave in under 30 minutes. Three built-in variations let you spin it into chocolate mint, chocolate peanut, or chocolate cherry cake with a simple swap.
Crepes Lucifer
Homemade crepes stuffed with fluffy chocolate cream cheese filling, drizzled with a flaming creme de cacao and brandy butter sauce. Sinfully rich and dramatic.
Best Veal Parmigiana
Veal parmigiana with pounded cutlets dredged in parmesan breadcrumbs, browned in a skillet, then baked under chunky stewed-tomato sauce and a blanket of melted mozzarella. Classic Italian American comfort.
Egg & Sausage Casserole
Overnight egg and sausage breakfast casserole layered with bread, browned sausage, cheese, and a custard of eggs, milk, and dry mustard. Make ahead, bake in the morning. Holiday brunch staple.
Blender Hollandaise Sauce for Trout
Foolproof blender hollandaise made in minutes with egg yolks, lemon juice, hot butter, and a pinch of cayenne. Silky, tangy, and built to drape over fresh trout or any fish you've got.
White Cake with Sticky Brownie Base
A fudgy brownie base topped with creamy white chocolate ice cream, frozen into a showstopping dessert. Crisp, gooey, and cold in every bite.
Creamed Chicken & Leeks
Bone-in chicken poached with leeks and celery in a silky egg yolk-and-cream enriched broth with lemon. A refined French-style braised chicken that's pure elegance in a soup plate.
Pashtet Iz Pachonki
Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.
Zucchini & Lemon Pie
A surprising sweet-savory pie layering sautéed zucchini with caraway seeds and lemon zest beneath a rich, buttery lemon custard. The kind of old-fashioned garden pie that turns zucchini skeptics into believers.
Genoise Mousseline
Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.
Fruit & Nut Breakfast Bars
Fruit and nut breakfast bars packed with rolled oats, golden raisins, and chopped almonds, sweetened with brown sugar. Make-ahead, freezer-friendly bars for grab-and-go mornings, no boxed granola required.
Super Fudge Truffle Cheesecake with Chocolate Crust
Super Fudge Truffle Cheesecake with Chocolate Crust recipe
Sunshine Brussel Sprouts
Brussels sprouts topped with a warm white wine, lemon, and mayonnaise sauce with chopped hard-boiled eggs. A quick microwave side dish that turns frozen sprouts into something special in 15 minutes.
Emily's Spinach Salad
Fresh spinach salad tossed in a homemade curry vinaigrette with red wine vinegar, soy sauce, and dry mustard. Topped with crumbled bacon and sliced hard-boiled eggs.
Pineapple Cheesecake Square
Pineapple cheesecake squares with a baked cream cheese layer topped with a pineapple-whipped cream mousse. A three-layer bar dessert with a cookie crust, cheesecake center, and fruity top.
Polpettone di tacchino is an Italian stuffed turkey roll filled with ground dark meat, pistachios, and herbs, braised in white wine until tender.
Rich, fudgy devil's food cake baked entirely in the microwave in under 30 minutes. Three built-in variations let you spin it into chocolate mint, chocolate peanut, or chocolate cherry cake with a simple swap.
Homemade crepes stuffed with fluffy chocolate cream cheese filling, drizzled with a flaming creme de cacao and brandy butter sauce. Sinfully rich and dramatic.
Veal parmigiana with pounded cutlets dredged in parmesan breadcrumbs, browned in a skillet, then baked under chunky stewed-tomato sauce and a blanket of melted mozzarella. Classic Italian American comfort.
Overnight egg and sausage breakfast casserole layered with bread, browned sausage, cheese, and a custard of eggs, milk, and dry mustard. Make ahead, bake in the morning. Holiday brunch staple.
Foolproof blender hollandaise made in minutes with egg yolks, lemon juice, hot butter, and a pinch of cayenne. Silky, tangy, and built to drape over fresh trout or any fish you've got.
A fudgy brownie base topped with creamy white chocolate ice cream, frozen into a showstopping dessert. Crisp, gooey, and cold in every bite.
Bone-in chicken poached with leeks and celery in a silky egg yolk-and-cream enriched broth with lemon. A refined French-style braised chicken that's pure elegance in a soup plate.
Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.
A surprising sweet-savory pie layering sautéed zucchini with caraway seeds and lemon zest beneath a rich, buttery lemon custard. The kind of old-fashioned garden pie that turns zucchini skeptics into believers.
Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.
Fruit and nut breakfast bars packed with rolled oats, golden raisins, and chopped almonds, sweetened with brown sugar. Make-ahead, freezer-friendly bars for grab-and-go mornings, no boxed granola required.
Super Fudge Truffle Cheesecake with Chocolate Crust recipe
Brussels sprouts topped with a warm white wine, lemon, and mayonnaise sauce with chopped hard-boiled eggs. A quick microwave side dish that turns frozen sprouts into something special in 15 minutes.
Fresh spinach salad tossed in a homemade curry vinaigrette with red wine vinegar, soy sauce, and dry mustard. Topped with crumbled bacon and sliced hard-boiled eggs.
Pineapple cheesecake squares with a baked cream cheese layer topped with a pineapple-whipped cream mousse. A three-layer bar dessert with a cookie crust, cheesecake center, and fruity top.
