Egg recipe collection

Scrambled Eggs Benedict made entirely in the microwave with Canadian bacon, hollandaise, and English muffins. A 15-minute shortcut to brunch that skips the poaching stress.

Scrambled eggs with cactus (nopalitos) and onion, a classic Mexican breakfast that's tangy, savory, and ready in 15 minutes. Uses canned nopalitos for convenience.

Scrambled eggs with crumbled chorizo sausage and fresh chopped tomatoes. Spicy, smoky Mexican-style breakfast eggs cooked low and slow for soft, glossy curds.

Cottage cheese scrambled eggs that cook up creamy and high in protein. A knob of browned butter and low, slow stirring keep the curds soft and custardy instead of dry and rubbery.

Indian-style scrambled eggs with cumin, cilantro, and green chili: eggs cooked cake-style with onion, then finished with toasted ground cumin and fresh herbs.

Mexican-style scrambled eggs with sauteed zucchini, chili powder, and melted Monterey Jack cheese. A low-carb, veggie-loaded breakfast that feeds six in 30 minutes.

Homemade cinnamon rolls with lemon zest and raisins, shaped into sugar-dipped balls with a golden cinnamon crust. A unique twist on the classic yeast roll.

Korean seafood and vegetable jeon (pan-fried omelet) with shrimp, oysters, fish, tofu, and pumpkin dipped in egg batter and pan-fried crispy. Served with vinegared soy dipping sauce.

British-style seafood lasagne with haddock, cod, and prawns in a cheddar bechamel sauce with sweetcorn, hard-boiled eggs, and parsley. Baked golden for one hour.

Seafood quiche squares are a party favorite: a flaky crescent-roll crust topped with shrimp, crab and two cheeses, baked in a custard and cut into bite-size squares. Easy, crowd-feeding finger food, served warm.

The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.

Chocolate chip cookies with a secret in the technique: beat the margarine and sugars until fluffy and pale before anything else joins the bowl. Crisp edges, soft centers, walnut crunch.

Sesame seed cookies are an Italian-American holiday classic with a tender shortbread-like dough rolled in toasted sesame seeds before baking. Massive batch (240 cookies) for cookie tins.

Glamorgan sausages are traditional Welsh vegetarian sausages made from cheese, breadcrumbs, onion, and egg. Coated and fried until crisp and golden.

Homemade sesame seed bagels: chewy, ring-shaped yeast rolls kissed with sesame seeds. Easier than you think with a classic boil-then-bake method that delivers true deli-style texture at home.

Sesame ham and cheese bites: layered ham-prosciutto-Gruyere squares breaded with sesame seeds and parsley breadcrumbs, baked until golden and melty. Forty-eight bite-sized party appetizers.