This recipe is quick to put together if you have leftover mashed potatoes, but if you don't, follow the tip below. Serve with poached eggs and salsa or gravy, or vegetables.
This elegant European-style torte layers walnut cake with coffee buttercream then envelops it all in mocha. For the buttercream, soften the butter until creamy before adding it to the cooled egg mixture.
It's tempting to sneak a taste of dough while making cookies—and while we don't encourage that, these bonbons are egg-free, making them A-OK to eat raw.
At the inn this irresistible French toast starts with thick slices of Cinnamon Vanilla Bread. Egg bread (challah) is a good substitute. Serve with grilled veal sausage or bacon and top with yogurt.
Whether it's served for brunch, dinner or as a bite-size appetizer, quiche is always a crowd-pleaser. This classic version, also called Quiche Lorraine, has a deliciously creamy egg custard filling.
Wonderful muffins bursting with berries are a perfect way to start the day, or enjoy them with an afternoon cup of tea. For best results, have the eggs and milk at room temperature.
Eggs and cream bind the layered ingredients in this elegant coral-and-green mousse. Serve with an array of crackers, croûtes or melba toast, or with a light salad for a starter appetizer.
Crisp on the outside and airy on the inside, this breakfast treat is known to Brits as Toad in the Hole. Serve alongside softly scrambled eggs and baked beans for a pub-style breakfast.
These buttery, egg-rich buns may be called zwieback, or double-baked buns, but the double here refers only to their plump shape — one round on the bottom and a smaller ball on top.
Use any fast-fry steak for this simple dish, but boneless rib steaks are tender and flavourful. Serve with egg noodles tossed with a drizzle of olive oil and steamed sugar snap peas.
