Egg recipe collection

Upside-down strawberry shortcake with marshmallows, frozen strawberries mixed with Jello, and white cake mix. Flip it over for a gooey pink topping that wows every time.

Reuben brunch casserole layers rye bread cubes, shredded corned beef, and Swiss cheese in an egg custard. Assemble the night before and bake in the morning.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Rum raisin cake with mashed bananas, dark rum, allspice, and walnuts baked in a Bundt pan. Moist, boozy, and dusted with confectioners sugar.

Romanian fried noodle pudding (kugel) with golden sauteed onions and eggs, pan-fried until crispy on both sides. A savory, skillet-browned noodle cake from Eastern European tradition.

Nesselrode pudding pie with a rum-spiked custard, whipped egg whites, and Nesselrode mix set in a pie shell and topped with chocolate shavings. A classic, elegant chilled holiday dessert.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

Rye cakes: old-fashioned fried griddle cakes made from rye meal, sour milk, eggs, and molasses. Hearty whole-grain breakfast from New England tradition.

Peanut butter chocolate chip cookies with a chewy center and crisp edges. Shortening keeps them sturdy while peanut butter adds richness to every bite.

This quick and easy salad is filling, tasty and packed goodness. Serve it with a few slices of crusty bread, a perfect week-night meal.

Flourless chocolate mousse cake with a baked base and raw mousse topping, using 16 eggs and a full pound of semi-sweet chocolate. Gluten-free, intensely rich, and meant to fall.

Salmon and basil ravioli: homemade basil-flecked pasta dough filled with canned salmon and curd cheese, poached in fish stock and served with a fresh tomato-pesto sauce.

Smoked salmon dip with mashed hard-boiled eggs, mayonnaise, pimentos, and a splash of vinegar. A five-ingredient, no-cook appetizer dip ready in 10 minutes flat.

Salmon loaf bound with nutty bulgur and loaded with vegetables, baked into a tender ring and topped with a tangy sour cream horseradish sauce. A wholesome, fiber-rich twist on the classic salmon loaf.

Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.