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Eggs

Explore 1033 recipes, 1 project, 25 articles, 7 galleries, 603 videos, and more

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Apricot Pudding

Ingredients
  • 1/2 cup unsalted butter, softened, plus more for pudding basin and parchment
  • 4 ounces dried California apricots (1 cup)
  • 1/2 cup Armagnac or other good-quality brandy
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/4 teaspoons finely grated lime zest, plus 1 tablespoon fresh lime juice
  • 2 large eggs
  • 1/3 cup whole milk
  • Vanilla ice cream or Creme Anglaise, (optional), for serving
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Chocolate Swirl Brioche

Ingredients
  • 1 cup (2 sticks) unsalted butter, cut into tablespoons, softened, plus more for bowl and pans
  • 2 tablespoons warm (105 degrees to 110 degrees) water
  • 1/4 cup plus 1 teaspoon sugar
  • 2 teaspoons active dry yeast
  • 4 to 4 1/4 cups all-purpose flour, plus more for work surface
  • 2 1/4 teaspoons salt
  • 9 large eggs
  • 9 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)
  • Coarse sanding sugar, for sprinkling
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Easter Frittata with Asparagus, Goat Cheese, and Spring Herbs

Ingredients
  • 1 teaspoon unsalted butter
  • Coarse salt and freshly ground black pepper
  • 1 pound medium asparagus, ends trimmed
  • 2 russet potatoes, peeled and cut into 3/4-inch cubes
  • 12 large eggs
  • 3/4 cup heavy cream
  • Coarse salt and freshly ground pepper
  • 1/2 cup packed fresh flat-leaf parsley leaves, coarsely chopped
  • 1/4 cup chopped mixed herbs, such as tarragon, dill, mint, chervil, and chives
  • 1 1/4 cups (6 ounces) goat cheese, crumbled
  • 1 bunch scallions, trimmed and thinly sliced on the bias
  • 3/4 cup grated Gruyere cheese
  • Herbed Creme Fraiche
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Carrot Pudding Souffles with Buttered Spring Vegetables

Ingredients
  • 1/2 cup (1 stick) unsalted butter, plus more for ramekins
  • 1 small shallot, thinly sliced (about 1/4 cup)
  • 2 pounds medium carrots, peeled and cut into 1/2-inch pieces (about 4 cups)
  • 1 bay leaf
  • Coarse salt
  • 1 cup heavy cream, plus more if needed for reheating souffles
  • 6 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • Freshly ground pepper
  • 6 large egg yolks
  • 4 large egg whites
  • 16 baby carrots, peeled and trimmed
  • 32 sugar snap peas, trimmed, strings removed, plus pea shoots for garnish
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Tortilla Espanola with Chorizo

Ingredients
  • 1/2 cup extra-virgin olive oil, plus more for skillet if needed
  • 1 1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes
  • 1/4 medium onion, diced (1/4 cup)
  • Coarse salt and freshly ground pepper
  • 6 ounces dried chorizo, cut into 1/4-inch dice
  • 6 large eggs, beaten
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Penne Frittata with Basil and Ricotta

Other Ideas:
Frittata
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Breakfast Burrito

Ingredients
  • 6 large flour tortillas
  • 2 small smoked chorizo sausages (or linguica or other cured pork sausages), chopped
  • 10 large eggs, lightly beaten
  • 8 ounces Monterey Jack cheese, grated
  • 1/3 cup prepared salsa (such as Muir Glen black bean and corn salsa)
  • Hot sauce (optional)
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Meringue Topped Rice Pudding

Ingredients
  • 1 teaspoon unsalted butter, room temperature
  • 3 cups cooked long-grain white rice
  • 4 cups whole milk, room temperature
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1 1/2 teaspoons pure vanilla extract
  • 1/3 cup raisins
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cream of tartar
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Coddled Eggs with Wild Mushrooms and Creme Fraiche

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Spinach, Egg, and Bacon Salad

Ingredients
  • 4 large eggs, hard-boiled
  • 3/4 pound slab bacon, cut into 1/4-inch cubes
  • 1 clove garlic, peeled and minced
  • 1 small shallot, finely chopped
  • Juice of 1/2 lemon
  • 1 1/2 tablespoons sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds baby or flat-leaf spinach, washed
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