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This recipe is by Christine Muhlke and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Egg drop soup gets a new twist thanks to coconut milk and curry powder added to the mix.
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The classic pairing of tomatoes and basil brings a gourmet flair to this easy-to-make egg salad sandwich.
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Classic breakfast favorites come together in this layered hash brown casserole with eggs, cheese, and sausage.
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This stir-fried rice recipe turns leftover rice into a delicious meal with sausage and bok choy.
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Turn ordinary hard boiled eggs into a delicious meal. Chopped cooked eggs and bacon are baked in a casserole with cheese sauce.
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Summer squash are baked with lots of Cheddar cheese and eggs for a casserole that will make everyone want to take seconds.
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These sensational southwestern-style grits are baked with cheese, eggs, hot pepper sauce, and green chiles. Makes a terrific brunch treat.
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This is a tasty scramble of scrambled eggs, cheese, and pieces of sausage. Great for a Sunday morning family breakfast! You may use as much of whatever type of cheese you prefer for this recipe.
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Smoked salmon with a bit of dill and all the egg salad fixings - this yummy salad is perfect in a sandwich, on top of greens or stuffed in celery boats for a nifty appetizer.
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A favorite childhood breakfast dish.
Ingredients: bread, butter, eggs, fat, sugar
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Prosciutto and asparagus pair deliciously with poached eggs and a sprinkling of lemon.