Turkish Eggs Recipe courtesy of Tiffani Thiessen Photography by Jen Lover

These Mexican Eggs Benedict are so good! Chorizo, smashed avocado, chipotle hollandaise and jalapenos! (Whole30, Paleo, Keto, SCD)

Eggs baked in portobello mushrooms make a fun weekend breakfast, a great lunch, or a wonderful meatless dinner.

Learn how to make baked eggs with spinach and leeks.

Buttery puff pastry, creamy brie, roasted asparagus, and sweet honey all come together in this simple, asparagus and brie puff pastry. These pastries are great for a Mother's Day brunch, as an appetizer, lunch, or even a light dinner, making them perfect for entertaining. But they best part, they are so delicious!

Here's a recipe to make purin, a flan-like cold custard dessert in Japan. It's a very basic silky, creamy, rich, and smooth dessert served chilled.

Parmesan Asparagus pastry twists are cool looking appetizers ready in less than 30 minutes. Wrap Asparagus in puff pastry, sprinkled with parmesan, bake and enjoy!

Baked eggs are perfect for breakfast, lunch or dinner. We've added potatoes, mushrooms and spinach into the mix and topped it all off with cheese.

Sautéed mushrooms and wilted, garlicky spinach are the perfect (and quickest) accompaniments to eggs with a runny yolk.

Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs...roasted baby potatoes, crispy bacon, and soft boiled eggs, served together and topped with a garlic chili oil and plenty of fresh herbs. Bonus...the potatoes and bacon are cooked together on ONE sheet pan, making this a super easy way to serve brunch.

Easy peasy individual baked eggs with garlicky sautéed mushrooms and wilted spinach. Healthy, hearty and quick! Serve for breakfast, lunch or dinner with lots of buttered toast! Great for guests or for individual servings.

These Lemon Cupcakes with Lemon Buttercream are packed with fresh lemon flavor! They're the perfect warm weather dessert and are a total crowd pleaser.

A recipe for Green Shakshuka.

Eggs are a great go-to for midweek dinners and this combination of spicy onions, eggs, mushrooms and spinach makes this a healthy recipe too.

“Crema Volteada” is the Peruvian version of the flan. It’s directly translated to upside down cream and it’s quite accurate. The recipe has its origin in Spain and as years went by it was adapted to this version. The crema volteada recipe has evaporated and condensed milk making it extra smooth. I’ll also give you all the tips you need to achieve it perfectly. It’s really easy to make and once you get the hang of it you’ll make it nonstop. About Crema Volteada The first time I made this…

This easy green shakshuka is a spin on the classic Israeli baked egg dish. Instead of spiced tomato sauce, the base is a mix of chard, peas, and zucchini.