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.
A salade composée— arranged rather than tossed — is an attractive way to serve beans. The hard-cooked eggs, tomatoes and black olives that surround the dressed green beans are perfect flavour and colour complements.
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.
Tender inside and crispy outside, these classic potato pancakes are delicious with sour cream and/or Chunky Honey Applesauce. Or just top them with herbed scrambled eggs for an easy yet special brunch.
Coulibiac — a fine pie of salmon, eggs, dill and rice — is nontraditional, but a wonderful fish buffet dish. Although it can be made early in the day, it's best baked fresh for the meal.
Serve with scrambled eggs, and roast some cherry tomatoes by sprinkling them with a little extra-virgin olive oil, salt and pepper and cooking in 425°F (220°C) oven until softened, about 30 minutes.
