Not only are eggs a can't-miss ingredient in any cook's larder, but they are also an egg-cellent (sorry, we couldn't resist) source of protein, various essential vitamins and brain-health boosting choline. This recipe collection features a few of our favorite ideas for using eggs in your cooking; from breakfast standby's such as omelets to entrees such as asparagus Hollandaise and beyond. Now that the most recent American Heart Association guidelines no longer include a recommendation to limit egg consumption, there's no reason not to make the most of this versatile store cupboard standard with these fifteen fabulous egg recipes.

1. Scrambled Eggs with Shrimp Recipe

While these scrambled eggs with shrimp are good at any time, we like to serve them on toast for breakfast, brunch or lunch. Use small shrimp, such as brown shrimp (Hollandse garnalen) for this recipe, or chop larger shrimp or prawns into smaller pieces.More »

2. White Asparagus Soup with Ham & Egg Recipe

This asparagus soup recipe with ham and egg is a twist on the classic way of eating white asparagus in the Netherlands. Serve in individual glasses as an appetizer, garnished with organic hard boiled egg, ribbons of pink ham, a smattering of chives and a few cheeky asparagus heads.More »

3. Dutch Chocolate Custard Recipe

Custard (vla in Dutch) is a popular dessert in the Netherlands. In fact, you'll find packs of vla in every Dutch supermarket in flavors such as chocolate, strawberry and caramel. So why make your own? Well, for one thing, making it yourself means that you know exactly what goes into it (custards tend to be highly processed foods) and then there's the taste - this baked version is rich and decadent and in a completely different league than the stuff that comes in cardboard packs. Serve with advocaat, cherries and kletskoppen cookies, top with whipped cream or simply enjoy as is.More »

4. Eyeren Lombaert (Lombardian Zabaione with Saffron Recipe )

Freely translated, Eyeren Lombaert means 'Italian eggs'. Eggy Marsala custards in the form of Italian zabaione (or zabaglione) and French sabayon are widely known in the Netherlands today. But, according to Robbie Dell'Aira in Kastelenkookboek, this type of dessert may have been introduced in the Netherlands in the late Middle Ages, when Italian bankers from the Northern Italian duchies of Tuscany and Lombardy and the Republic of Venice settled in the economic centers of the Netherlands. This particular version with saffron is light, frothy and delicate.More »

5. Telor Besengek Recipe (Eggs in Coconut Sauce)

This tasty Indonesian recipe can be made in under half an hour, making it ideal for busy week nights. While usually served as a side dish, the mildly spicy egg dish from Holland's favorite adopted cuisine can also be enjoyed as a vegetarian main with rice, or as part of a Dutch-Indonesian rijsttafel spread.More »

6. Baked Eggs with Spinach, Leeks & Gouda Recipe

These baked eggs are the meal equivalent of a comfy cardi, suitable for even the most lethargic of moods, when you want to eat well but can't muster the energy for anything too complicated. Made with iron-rich spinach, protein-packed eggs and cancer-fighting leeks, this low carb choice will do you good, too. Serve family style with crusty spelt bread for breakfast or brunch. Or, if you're having this for lunch or a light dinner, add a green salad. Use four small ramekins for individual portions.More »

7. Red Grapefruit & Lime Curd Recipe

Fruit curd, that soft paste that is usually made from citrus fruit, sugar, eggs, and butter, can be used as a spread, topping or filling for cakes, scones, pancakes, waffles and other sweet treats, but will also give your toast a fruity kick. Bittersweet red grapefruit and tangy lime juice make a refreshing curd that will fill your whole kitchen with vibrant citrus aromas.More »

8. Chipolatataart Recipe (Tulband Cake with White Chocolate & Cherries)

Eggs play a crucial role in this tulband cake; providing both lift and richness. Many Dutch tulband recipes feature raisins, currants and candied fruits such as sukade (the candied peel of the bitter Citrus medica fruit), but this one uses dried cherries. As is the habit in Holland with cherry-flavored cakes or desserts, such as chipolatapudding, this particular version of tulband is called chipolatataart.More »

9. Traditional Advocaat Recipe

Advocaat is a rich egg-based liqueur, which is served so thick that you eat it with a spoon. This version of advocaat can be enjoyed as is, poured over ice-cream, or in desserts, pastries and cakes.More »

10. Asparagus Hollandaise Recipe

You couldn’t possibly find a more delicious way to eat white asparagus. Egg-rich Hollandaise sauce brings out the flavors of the delicate spring vegetable without overshadowing it. Serve with chopped boil eggs, sliced ham and plenty of chopped parsley to complete the feast.More »