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Gourmet Recipes

Omelet Burrito
Omelet Burrito
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By: Marge Perry & David Bonom

This makes a great grab-and-go breakfast or lunch—simply wrap it in foil and you’re off and running, nutritious meal in hand! Read more...
Muffin Pan Frittatas with Bacon, Mushrooms and Sun-Dried Tomatoes
Muffin Pan Frittatas with Bacon, Mushrooms and Sun-Dried Tomatoes
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By Marge Perry & David Bonom

Individual frittatas are perfect for brunch and buffet parties—as well as lunch. They may be made ahead and served at room temperature. Read more...
Open-Faced Sriracha Egg Salad Sandwiches
Open-Faced Sriracha Egg Salad Sandwiches
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By: Meghan McGarry

Egg salad gets spicy with the addition of sriracha! Tossed with crumbled bacon and creamy avocado, this kicked-up classic is sure to become your new go-to recipe. Read more...
Springtime Egg and Ham Hash with Garlic Scape Pesto
Springtime Egg and Ham Hash with Garlic Scape Pesto
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By Julie Grice

Asparagus, leeks and garlic scape pesto bring springtime flavors to an egg-y dish that is perfect for a Mother’s Day brunch. Read more...
Lemon-Thyme Cakes
Lemon-Thyme Cakes
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By Marge Perry & David Bonom

Just right for wedding shower treats and edible wedding favors, these miniature cakes can be made with an electric stand or hand-held mixer. To give the glaze a layered look,... Read more...
Bagel Eggs Benedict
Bagel Eggs Benedict
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By Marge Perry & David Bonom

The smart set brunches on Eggs Benedict – and the really smart set serves theirs atop a New York bagel. Read more...
Spanish Breakfast Panini
Spanish Breakfast Panini
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By: Lauren Keating

Portable breakfast sandwiches loaded with chorizo, red peppers, and fried eggs will turn an on-the-go morning into a special occasion. To save time in the morning, the bell pepper and... Read more...
Baked Eggs Florentine
Baked Eggs Florentine
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By: Rosemary Mark

This easy recipe is eggs and toast all in one, with some healthy greens too! Read more...
Deviled Eggs
Deviled Eggs
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By: Marge Perry & David Bonom

Believe it or not, slightly less fresh eggs are easier to peel—and will taste every bit as good! Read more...
Omelet with Chives, Zucchini, Prosciutto and Smoked Mozzarella
Omelet with Chives, Zucchini, Prosciutto and Smoked Mozzarella
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By: Marge Perry & David Bonom

To make omelets for a crowd, get all the filling ingredients prepped out in advance, and use two pans at once. (It’s easier than it sounds.) As you complete each... Read more...
Sourdough French Toast with Nectarine-Port Topping
Sourdough French Toast with Nectarine-Port Topping
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By: Marge Perry & David Bonom

The topping may be doubled or tripled and used on yogurt, ice cream or waffles throughout the week. Read more...
Almond and Olive Oil Cake
Almond and Olive Oil Cake
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By: Sally James

This smooth, rich and moist cake is made from eggs, almonds, olive oil and flour. A drop of sweet wine adds a fresh note to this classic French cake, perfect... Read more...