Bird Nests With Fruity Eggs Recipes

BIRD NESTS WITH FRUITY EGGS

Steps:

• Spray 8 regular-size muffin cups with cooking spray; set aside.
• In medium microwavable bowl, heat butter uncovered on High 20 to 30 seconds or until melted. Mix in marshmallows; microwave uncovered on High for 30-second intervals until marshmallows are melted and mixture is smooth when stirred. Add cereal; mix until fully combined. With greased hands, add about 1/4 cup cereal mixture to each muffin cup, and press gently to mold into a nest shape.
• Unroll and remove paper from Betty Crocker Fruit Roll-Ups snack labeled Blazin' Blue/Green. Use small kitchen scissors to cut out from green portion of snack for strips of "grass," and place in the nests. Top with 3 "eggs," using Betty Crocker Fruit Gushers snacks of varying colors. Remove from muffin cups, and store covered up to 5 days.

BIRD'S NEST EGG SALAD

Steps:

• In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest; make an indentation in the center of each. Bake at 350° for 11-13 minutes or until set. Cool for 2 minutes; remove to a wire rack to cool completely. , In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired.

BIRD'S NEST BREAKFAST CUPS

Steps:

• In a large skillet, cook bacon over medium heat for 2 minutes on each side or until partially set but not crisp. Coat six muffin cups with cooking spray; wrap two bacon strips around the inside of each cup. Fill each with 1/4 cup egg substitute; top with cheese., Bake at 350° for 18-20 minutes or until set. Cool for 5 minutes before removing from pan. Sprinkle with parsley.

BIRD'S NEST BREAKFAST CUPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

BUTTERSCOTCH BIRD NESTS

Steps:

• Heat a large, dry saute pan over medium heat. Add the almond slivers and toast, shaking the pan every minute, until they are fragrant and begin to darken in areas, 3 to 5 minutes.
• Line two baking sheets with parchment paper. Melt the almond bark in a microwave-safe bowl according to package instructions. Stir in the butterscotch chips. Microwave another 30 seconds, and then stir until smooth.
• Stir in the almonds, pretzels and coconut, coating evenly. Drop the mixture, 1 tablespoon at a time, onto the prepared baking sheets. Nestle in 1 or 2 of the mini eggs. If the mixture starts to cool and become too firm to work with, microwave for 30 seconds and stir gently. Let the nests cool at room temperature until solid.

BIRDS IN A NEST

Steps:

• Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.

BREAKFAST BIRD'S NEST

Steps:

• Lay bread on the counter or a plate.
• Using a wide topped glass, cut a circle out of the center of the bread.
• Over medium heat, melt 1 tsp butter in a non-stick skillet.
• When heated, lay both pieces of bread (the circle and the piece with the hole) in pan and reduce heat to low-medium.
• When bread is very lightly browned on the bottom, drop 1 tsp butter into the hole.
• When melted, crack the egg over the hole and allow egg to drop into and fill the hole.
• Cook for 1- 2 minutes and then flip the bread with the egg and the bread circle over.
• Cook for about 2- 3 minutes, until bread is lightly browned and egg is set.
• Serve egg with the toasted bread circle for dipping.

EGG ON THE BIRD'S NEST!!

Steps:

• Pre-heat oven for 2 minutes (180C).
• Beat the egg whites of the 2 eggs, one at a time, till stiff.
• Now take the 2 bread slices and using a spoon, apply the egg whites in the 4 corners of each slice.
• Put the entire egg yolk (without beating it) in the center of each slice.
• Place on a wire rack.
• Bake for 5 minutes till golden brown on either side.
• Remove from oven, place on a plate.
• Sprinkle salt and pepper to taste.
• Decorate with Tomato Ketchup on each slice.
• Enjoy it as picnic food or as a morning or evening snack!