Egg recipe collection

Savarin aux fruits, a classic French rum-soaked yeast ring cake. A light, beaten dough is baked, then drenched in flavored syrup until saturated and filled with whipped cream and fresh fruit. An elegant patisserie dessert.

Swedish-style pickled herring platter with sour cream, arranged with alternating mounds of chopped egg white, egg yolk, cucumber, pickled beets, and parsley. A no-cook Scandinavian appetizer ready in 10 minutes.

Baked breakfast casserole with bacon, eggs, Swiss cheese, and cream. A crustless quiche-style dish that feeds four with minimal prep.

Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.

Crispy pan-fried patties made with leftover ground beef and mashed potatoes, seasoned with sage and onion. A smart way to transform yesterday's dinner.

Savory zucchini bread baked in a sheet pan with Bisquick, eggs, Parmesan, oregano, and red pepper. A crustless cheesy zucchini bake that slices into appetizer squares or a side.

Scalloped chicken casserole with cooked chicken, elbow macaroni, and sliced hard-boiled eggs layered in a homemade roux-based gravy, topped with buttered breadcrumbs and baked golden.

Seafood lovers with love this succulent dish that can easily be made in your crockpot.

Scallops poached in white wine with mushrooms, thickened with egg yolks and served on butter-fried bread. A classic French-style seafood dish with a rich wine sauce.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Make-ahead egg casserole with milk-soaked bread, Swiss cheese, and crispy bacon. Assemble the night before, bake in the morning. Brunch for four with almost no effort.

These are nice cupcakes, taste good and very easily to make too.

A stripped-down carbonara-style pasta tossed with beaten eggs, Parmesan, and caramelized onions. Pantry staples, one skillet, 12 minutes start to finish.

Eggs scrambled in olive oil with fresh basil and Parmesan, served on toasted Italian garlic bread. Five ingredients, 25 minutes, and pure Italian breakfast simplicity.

I always cook this recipe for breakfasts, my kids and husband, they all love it.