Easy recipe for herbed baked eggs for breakfast. Individual ramekins are baked to perfection in the oven with butter, herbs, heavy cream & Parmesan cheese.
These Egg Soufflés are fluffy eggs baked in single-serve ramekins with a fancy look that is perfect as a brunch recipe. Plus, these egg soufflés are ready in less than 30 minutes and are a great way to feed a breakfast crowd on the weekend with a fancy egg breakfast recipe.
Loaded Cloud Eggs
Tired of boring scrambled eggs? Jazz up the good ol' breakfast standby with cream cheese and a little truffle salt.
Bay Lobster Eggs Benedict with Cajun Hollandaise is not just a dish; it's an experience that elevates the classic Eggs Benedict to a new level of gastronomic delight. The tender, succulent slices of bay lobster paired with a creamy and slightly spicy Cajun hollandaise sauce provide a luxurious twist to this beloved breakfast staple. This dish combines the richness of the sea with bold Cajun flavors, creating a perfect balance that's both indulgent and comforting.Perfect for a sophisticated brunch or a special morning treat, this recipe promises to impress and satisfy. The combination of soft-poached eggs, crisp English muffins, and rich hollandaise enhanced with a hint of Cajun spice makes every bite a celebration of flavor and texture. Garnished with fresh chives, this dish not only tastes divine but also presents beautifully, making it a surefire hit for any occasion.
Ready for a fancy brunch idea?? This luxurious Lobster Eggs Benedict with a beautiful gold Saffron Cream Sauce is sure to impress!
How to make folded eggs — a mash-up between an omelet and a scramble, popular in Australian all-day cafes.
(And the creamiest, too.)
I cannot begin to tell you how good these are. There’s not much that can get me squeezing a fancy-nozzled icing bag, but I can’t get enough of these — and nor can those I make them for. Yes, they are retro, but they are no culinary exercise in irony. And while they are a bit fiddly to make, they’re not hard, and they are immensely rewarding. In order to help the yolk keep centred as they cook, I leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight out of the fridge before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference. For US cup measures, use the toggle at the top of the ingredients list.
We have hundreds of DIY projects and craft ideas to inspire you, plus all of the crafting tools and techniques to help you get started. Whether it's paper crafts, fabric dyeing, sewing, or painting, we can introduce you to a variety of projects and techniques.
Cilbir, or çılbır (pronounced chil-bir) is one of the egg recipes for breakfast in Turkish cuisine. It's a simple savory breakfast made of perfectly poached eggs place on top of the garlic yogurt and then drizzled with heated hot butter. This is a super quick, easy, yet fancy looking recipe for having a breakfast/brunch at home. Some people might find poached eggs tricky to make and I totally understand it. But if you follow this recipe, you can nail your poached eggs without having a hard time
Crisp-edged yet soft and runny, these fried eggs are cooked in chilli oil and speckled with a salty crumble of feta for a creamy finish. With over three million views and counting on Instagram, these are definitely trending and with delicious reason!
Personally, we're all about #6, even if it is a bit spendy.
Super easy rose tiramisu recipe with floral notes of rose and heavenly taste of rose milk and rosewater in every bite. This tiramisu recipe is raw egg free, no bake and perfect make- ahead indian fusion dessert for any occasion.
Perfect as a unique, spicy breakfast or a savory snack, this kimchi stew-inspired scramble combines kimchi and soft tofu with eggs. Here, Chef Michael Lewis piles it on buttery, skillet-toasted rustic bread, but you could just as easily serve it atop steamed white rice.
Soft boiled eggs are a breakfast staple, occasionally we like to jazz up the soldiers to go with them too.
These crème brûlée bites are surprisingly easy to make, yet look deceivingly fancy when served in individual spoons.
This slightly fancy, yet quite easy, way to serve eggs and toast deserves the slightly fancy name. Get the recipe for Goldenrod Eggs, and find your new favorite breakfast..
More delicious sandwich fillings for your amazing Afternoon Tea! Have you decided what kind of tea you’ll make? I often forego the more traditional tray of small treats for a Victoria Spong…
Learn how to make cured egg yolks, umami-filled gold nuggets for the kitchen flavored with chanterelle powder, seaweed flakes, and other wild herbs and spices!
This Turkish yogurt cake is a lightened up dessert that tastes like a luxurious treat. It has a creamy, smooth texture similar to a cheesecake, yet it also has a light, airy quality thanks to the egg whites that are whipped into the batter. The combination of Greek yogurt and the raspberry sauce give it a sweet, tart flavor.
Fruit plus an egg and cream batter equals an easy, fancy-looking dessert.
Enjoy a savory breakfast of scrambled eggs with Maine Lobster on top of buttery brioche with this recipe.
An easy way to create unique and colorful Easter eggs is using watercolors. Keep in mind this is not a permanent color option like dye but i...
Herb Baked Eggs Adapted from Ina Garten I'm a huge fan of Ina Garten. I think I've seen every episode of her cooking show. Twice! I love ...
Explore [#157 April 23..2011]
Eggs one of the most important things you can learn to cook properly
Ever overbuy on a particular ingredient and then run out of time to use it? I'm surprised at how many bunches of celery I have, or butter (I have at 8 pounds of butter most times), and eggs and milk. It's like every time I go to the grocery store, these items jump into my cart and follow me home. This week, I had two dozen eggs I had to use. I get hinky when foods get close to their sell-by date, (I know that's not the same as expiration date, but nevertheless, for me it's use it or lose it) and that prompts me to pore through my cookbooks, which lead me to custard pie. I cannot tell you the last time I had a custard pie ~ probably when my own beloved grandmother made them decades ago. When I asked Sweetie-Pi about custard pie, he had fond recollections of his grandmother's custard pies, so it must be a grandma thing, smiles. Regardless, if you have grandchildren or not, when you have plenty of eggs and milk you need to use up, and only pantry items to make dessert, you can't go wrong making this. It goes together quickly and easily, with nothing fancy but plenty of delicious reward.. Grandmas aren't the only ones who have a reputation for their custard pies. They seem to be a mainstay dessert of many roadside diners. I love the diner experience: unpretentious food, the booths with Formica topped tables and red vinyl bench seats, stools at long counter tops, chalkboard menus, and waitresses who seem to call everyone "Hon." Here in New England, one of the better known diners is Moody's Diner, located in Waldoboro, Maine. I haven't had the good fortune to eat there (though Sweetie-Pi claims he has when he lived in Maine, and says their deserve their renown) but I do have the good fortune of having their cookbook, What's Cooking at Moody's Diner. When I saw their recipe, I knew it was the one I had to make. Moody's Custard Pie (from What's Cooking at Moody's Diner) 8 eggs 1 cup sugar 1 teaspoon nutmeg 1 level tablespoon flour 1 teaspoon salt 5 cups milk In a large bowl, beat eggs with flour, salt, sugar and nutmeg. Stir in milk** and pour batter through strainer into deep 9-inch pie shell. Bake 15 minutes at 400*F and reduce heat to 325*F and bake 25 to 30 minutes** or until pie is set. My Notes: This makes a lot of custard. Even with my deep dish Pyrex pie plate, I still had probably a half a cup of custard that wouldn't fit into the pie plate. Would have made a nice single cup of custard if you wanted to take the time to cook it in a hot water bath, I think. Do not skip straining the custard through a sieve. It helps to smooth out the custard, removing any lumps of flour or strings of egg. No way did this cook in the time allotted. At the end of 30 minutes, my pie was very undercooked. In total, I probably added another 15 minutes of cooking time. Let me forewarn you, however. My oven does not like to cook custard anything; I have the same issues with bread pudding. Your best bet is to use a very thin knife at the end of 25 minutes and pierce the center of the pie. If the knife comes out clean, the pie is done. The center will still look wobbly, but that's fine as the pie will firm up once it's cooled completely. Be careful not to overcook the pie as it will turn watery.
A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches.
This simple French flan tart made with store-bought puff pastry is perfectly sweet and totally irresistible! Look at this dessert. It looks fancy and decadent, doesn’t it? It’s a French flan tart o…
The perfect weekday breakfast that's fancy enough to serve for brunch. Spicy, savory, and full of flavor, this bowl of poached eggs and garlicky yogurt will be your AM essential.
This Bananas Foster Tart delivers two desserts in one. A topping of the New Orleans classic perched on top of a creamy egg custard tart. And although it looks fancy, it's fairly simple to pull off. All you need is a little time, a tart pan and some dried beans... or pie weights if you fancy.
Castella Cake is a traditional sponge cake known for its delicate and moist texture. This cake is perfect for any occasion, offering a light and subtly sweet treat that is both elegant and delicious. The batter for Castella Cake is made from a mixture of bread flour, sugar, eggs, and honey. The eggs and sugar are whipped together until pale and thick, creating a light and airy texture. The flour and honey are then gently folded into the mixture, ensuring a smooth and consistent batter. The batter is poured into a wooden or parchment-lined mold and baked at a low temperature until golden brown and set. Once baked, the cake is allowed to cool completely before being sliced into thick, rectangular pieces. Castella Cake is traditionally enjoyed plain, without any frosting or glaze, allowing the delicate flavor and texture to shine. However, it can be garnished with a dusting of powdered sugar or a drizzle of honey for added elegance. This cake is perfect for tea parties, gatherings, or any celebration where you want to offer a light and refined dessert. Its subtle sweetness and moist texture make it a favorite among cake lovers.
Easy chocolate Easter eggs with a creamy nougat filling and crunchy hazelnuts. You don't need fancy equipment or a mould to make these pralinés!
