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Make the perfect egg salad for sandwiches!
cooking.nytimes.com
This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple but delicious egg casserole flavored with cheese and oregano.
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An egg is cooked inside a bell pepper ring in this quick and easy "egg in a pepper" recipe that is a gluten-free and paleo-friendly breakfast item.
Ingredients: egg, bell pepper
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This vegetarian Mexican breakfast sandwich recipe has a fried egg, avocado, refried beans, red enchilada sauce, and Monterey Jack cheese.
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Fry kimchi and eggs together in a bit of oil and get a breakfast item that transcends the sum of its parts. Trust us!
Ingredients: vegetable oil, kimchi, eggs
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Use your leftover Easter eggs to make a simple, fresh egg salad. The recipe only asks for 4 ingredients plus salt and pepper.
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Impress your guests with crispy home-made egg rolls filled with freshly shredded cabbage, carrots and, of course, ground pork.
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Ground turkey and vegetables cooked in ginger, garlic and soy sauce make a great filling for delicious deep fried egg rolls.
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No flour to be found in these gluten-free chocolate chip-filled waffles made with eggs and mashed banana.
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Two classics, egg salad and BLT, merge into one delicious, easy-to-make sandwich that both kids and grown-ups can enjoy for lunch.
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These brownies are delightful even without eggs. For vegan brownies just substitute soy based margarine for the butter.