Egg recipe collection

Sour cream pound cake with a vanilla-sugar crust sprinkled on top before baking. Rich, dense, and buttery with a tender crumb that tastes even better the next day.

Homemade power bars with whole wheat flour, peanut butter, molasses, sunflower seeds, raisins, and wheat germ. A dense, chewy energy snack that stores for days.

Praline brownies layer a buttery brown sugar-pecan topping in the bottom of the pan, then bake right under a tender vanilla brown-sugar batter. Flip the pan and the praline crown sits on top, glossy and crackling.

Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.

Overnight praline French toast baked on a sticky pecan-brown sugar base. Thick French bread soaked in egg custard, flipped onto a caramel-nut layer, and baked until puffed and golden.

Southern praline ice cream rich with brown sugar, salted toasted pecans, and a whisper of maple. A churn-freeze custard base that tastes like a butter pecan ice cream raised on bourbon and good manners.

Praline pound cake with cream cheese, sour cream, praline liqueur, and chopped pecans baked in a Bundt pan. Finished with a boiled brown sugar-praline glaze that soaks into every ridge.

Praline pumpkin pie with a candied brown sugar pecan layer baked into the bottom of a flaky homemade crust, plus a bourbon-spiked spiced pumpkin custard. Holiday pie at its richest.

French-style praline truffles made with dark chocolate, egg yolks, butter, and hazelnut praline paste, rolled in grated chocolate. A classic Parisian chocolatier technique for silky, nut-scented truffles.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Classic American potato salad with hard-boiled eggs, celery, onion, mustard, and sweet relish in a creamy mayo dressing. Served chilled with a paprika finish.

Applesauce brownies with no butter or oil, loaded with pecans and chocolate chips. A full cup of applesauce keeps them fudgy while cocoa powder brings deep chocolate flavor.

Quick Parmesan bread made in the food processor with whole wheat flour, buttermilk, rosemary, and marjoram. Savory, herby, and on the table in 40 minutes.

Classic French profiteroles with choux pastry puffs, vanilla ice cream filling, and warm chocolate sauce. Make-ahead dessert that scales for a crowd.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.