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cooking.nytimes.com
The classic pairing of Brie and apples works beautifully in this recipe for bite-size appetizers that came to The Times in 2010 from Eating Well magazine Premade mini phyllo cups (available in the freezer section of your grocery store) make it easy to make an elegant hors d'oeuvre in about 30 minutes The cups do not need to be defrosted before filling and baking.

Ingredients: apple, eggs, dijon mustard, salt, brie

Flourless Chocolate Cake

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Ingredients: butter, chocolate, sugar, cocoa, salt, eggs

Polish Egg Salad

www.allrecipes.com
This egg salad is quite popular in Poland as a sandwich filling; instead of mayonnaise it is made with cream cheese, onion, and butter.

Ingredients: cream cheese, butter, eggs, onion, parsley

Grand Flanero's Pumpkin Flan Recipe

cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour 15 minutes, plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.

Ingredients: pumpkin, sugar, eggs, egg yolks, milk

Eggnog French Toast Recipe

www.chowhound.com
This festive version of French toast is a great way to use up leftover eggnog.

Ingredients: eggnog, eggs, cinnamon, nutmeg, vegetable oil

Chocolate Mousse Sabayon

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Ingredients: dark chocolate, butter, eggs, confectioners sugar

Cheese Sandwich Souffle

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Ingredients: crusts, cheese, prosciutto, eggs, milk, salt

Avocado Fries Recipe

cooking.nytimes.com
This recipe calls for firm-ripe medium Hass avocados because they have to be able to stand up to frying In the end, the fries are crunchy and creamy, the best of both worlds.

Ingredients: flour, salt plus, eggs, panko, avocados