Egg recipe collection

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Moist chocolate cake with hot coffee, cocoa, and vegetable oil for an extra-tender crumb. Topped with the old-fashioned cooked-flour buttercream that tastes like whipped cream.

A quick and scrumptious quiche made with mixed vegetables and cheeses.

German potato salad served warm with bacon, vinegar dressing, and eggs cooked right in the bacon grease. No mayo, no mustard. A tangy, smoky, old-world side dish that tastes like somebody's grandma made it.

Mom's poppy seed bundt cake with canned poppy seed filling, sour cream, and folded egg whites for a moist, tender crumb. Topped with a simple powdered sugar glaze.

Mom's pumpkin cookies loaded with chocolate chips, chopped maraschino cherries, and cinnamon. Soft, cakey drop cookies with 3 cups of pumpkin for a moist fall treat.

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Add some Moroccan fever to your dinner with this succulent dish made with chicken, almonds and a pinch of cinnamon.

Morrison's mace cake: a classic hot-milk sponge cake fragrant with warm mace, finished with a crackly mace-sugar topping that bakes into the surface. Old-fashioned Southern coffee cake at its most aromatic.

Old-fashioned oatmeal cake with cinnamon, nuts, and a broiled coconut-brown sugar icing spread on warm. A nostalgic, from-scratch classic worth passing down.

Traditional Greek moussaka with layers of fried eggplant, potatoes, and ground beef topped with a nutmeg-spiced bechamel sauce with Romano cheese.

Traditional Greek moussaka with fried eggplant layers, beef and pork meat sauce with red wine and nutmeg, topped with a rich egg custard bechamel. An authentic layered casserole.

Flourless chocolate souffle cake with a full pound of semi-sweet chocolate, brandy, and nine eggs. Dense, fudgy, and gluten-free with no flour needed at all.

Mud Hens are chewy brown sugar pecan bars made with just four ingredients: Bisquick, eggs, brown sugar, and chopped pecans. A quick vintage bar cookie recipe.

Mushroom oven omelet bakes sauteed mushrooms, bacon and sharp cheddar into fluffy eggs, no flipping or fussing at the stove. A make-it-once dish that slices into squares for breakfast, brunch or supper.