Egg recipe collection

Creamy, moist and buttery, this greek style lemon cake is so tasty, the citrus flavor makes the cake so refreshing.

Greek spanakopita with a savory spinach and feta filling layered between sheets of buttered phyllo for shatteringly crisp tops and bottoms. The classic Mediterranean pie cut into squares for sharing.

Greek spanakopita triangles with spinach, feta, and cream cheese wrapped in buttery phyllo dough. Crispy, flaky appetizers that freeze beautifully for make-ahead entertaining.

Layers of wine-braised lamb, silky eggplant, and creamy ricotta béchamel bake into this classic Greek casserole. Warming cinnamon and nutmeg make it unforgettable.

Greek-style macaroni pie (pastitsio) with feta cheese, cinnamon, oregano, mint, and tomatoes, topped with a creamy yogurt-egg-feta bechamel. A vegetarian baked pasta casserole cut into squares.

Green banana gratin with chicken broth, cheddar cheese and breadcrumb topping. Savory Caribbean-style baked banana casserole in 60 minutes.

Crustless green bean pie with cheddar cheese, mushrooms, and a Bisquick batter that forms its own crust as it bakes. A savory vegetable main dish.

Green chile cheese souffle with Monterey Jack, eggs, green chiles, buttermilk baking mix, and milk. A puffy, Southwestern-style baked egg dish with sun-dried tomatoes and olives.

Chiles rellenos stuffed with Monterey Jack cheese, dipped in a cornmeal batter, and fried golden brown. The cornmeal coating adds a crispy crunch that traditional egg-only batters can't match.

Thai green mango dip with shrimp paste, fish sauce, garlic, and lime juice pounded in a mortar. A sour, salty, funky condiment for grilled meats and vegetables.

Green tomato bread with pureed green tomatoes, plumped raisins, cinnamon, cloves, and chopped nuts baked into a spiced quick bread. The best way to use up end-of-season unripe tomatoes.

Green tomato frittata with cornmeal-dredged fried green tomato slices set in eggs with scallions and fresh basil. A smart end-of-garden recipe that works for brunch or a light dinner.

Green tomato omelet with cornmeal-dredged fried tomatoes, fresh basil, and scallions. A flat Italian-style frittata that turns end-of-season tomatoes into a satisfying meal.

Fudgy Greenwich Village brownies with melted unsweetened chocolate, brown sugar, corn syrup, and loaded with pecans. Rich, dense, and chewy with a crackly pecan-studded top.

Grilled Middle Eastern-style beef meatballs with fresh mint, cilantro, green onion, and cumin. A no-cook-first grill recipe, perfect for skewers or a grill basket.

Grits fiesta pie with a cheesy grits crust filled with taco-seasoned ground beef, Monterey Jack, tomatoes, olives, and green pepper baked in a custard.