EGGS IN A NEST
Steps:
- Use a 3-inch cookie cutter to cut a shape out of the bread. Melt the butter in a griddle or frying pan. Place the bread in the pan and break an egg into the hole. Lay the cutout shape in the pan wherever it will fit and toast until golden brown. Sprinkle the egg with salt and pepper.
- When the egg is cooked on the bottom and before the bread becomes too brown, flip the egg nest to toast the other side and finish cooking the egg, about 1 minute. Serve with toasted shape.
BREAKFAST BIRD'S NEST
My grandmother and mom both made these for me when I was very little and now I make them for my little ones. They love their eggs made this way. Some people call them "egg in a window", but my mom always called them "bird's nests". Kids love them, but I still make them for myself :) There's just something yummier about the "dipping" toast being fried in butter instead of just popped in the toaster, and after dipping, the egg white tastes great with the fried bread from the "nest".
Provided by Karen..
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
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.
BREAKFAST NESTS RECIPE - (4.5/5)
Provided by gMinor
Number Of Ingredients 7
Steps:
- Coat a sheet pan with cooking spray. Preheat Oven to 375°F. Separate the biscuits into 2 rows of 4. Brush butter on 1 row, then sprinkle cheese (and chives if desired) on both rows. Then place the row without butter on top of the row with butter. Cut a hole in the center of the biscuit stack. About 2 inches across (if you have a 2in cookie cutter, then you're winning at this point). Place the biscuit holes on the sheet pan as well; you can dip them in the soft egg. Put the biscuit holes and the biscuit donut looking things on the sheet pan. Fill each 'donut' with a slice of ham (perhaps 2 if you prefer), then crack the eggs and put them in the ham. The ham should form a 'bowl' and contain the egg. Bake the biscuits and eggs until they turn flakey and golden brown. Usually about about 15 to 20 minutes... Also shake the pan, the eggs should still be wiggly even though the whites are cooked. This is perfect.
BIRD'S NEST BREAKFAST CUPS
I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!
Provided by EPHESIS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g
BREAKFAST NESTS
This is a versatile dish that is often requested by my daughter, especially when her class has breakfast. The last time I brought them for my daughters class, my class requested them for a class reward when they saw them. Like I said, this is a versatile dish. You can change the toppings based on what you like, switching out the...
Provided by Melissa Varady
Categories Breakfast
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. 1. Heat the oven to 400F. Spray muffin tin with non-stick cooking spray. In a large bowl, toss together the defrosted potatoes, oil, salt and pepper. Put about 1/3 of a cup of the potato mixture in each cup of a 12-cup muffin tin (about 1 heaping tbsp if using mini muffin tin). Press the mixture in the bottom and around the sides of each cup. Bake until crispy on edges and golden brown in bottom, about 40 to 45 minutes. Remove from oven and allow to cool a bit. Once cool run a knife around the outside of each nest to loosen it from the tin.
- 2. While potato nests are cooking, cook, drain and crumble bacon.
- 3. Once the nests are ready, turn the oven down to 375F. Whisk together eggs and milk. Mix in bacon and cheese, then season with salt and pepper. Add oil or butter to a pan and scramble eggs until they begin to set and small curds begin to form.
- 4. Divide egg mixture evenly between nests. (You can sprinkle a little extra cheese on top here if you love cheese like me.)Place tin back in oven (remember it's at 375F) and bake until cheese is melted and eggs are set, about 3 to 5 minutes. Use a knife to loosen once again from the tin. Lift out carefully with a fork and serve warm.
- 5. When I bring these to school, I usually pop them in the microwave on paper plates in batches of 4 or 5 for 1 to 2 minutes per plate. You could prepare them ahead of time and do this just before serving if you served them as hors d'oeuvres at a brunch.
BREAKFAST EGG NESTS
Make and share this Breakfast Egg Nests recipe from Food.com.
Provided by WI Cheesehead
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Adjust oven rack to lowest position and preheat oven to 325°F.
- Coat 6 (6 oz) ramekins with cooking spray and place on sheet pan.
- Flatten each bread slice with a rolling pin to 1/8-inch thickness and place in ramekins, pressing against bottom and sides, and overlapping where necessary.
- Combine mushrooms, green onion and tarragon in small bowl; season with salt and pepper and divide among ramekins.
- Break 1 egg carefully into each ramekin; top with cheese and paprika; sprinkle with salt and pepper.
- Bake 20 to 25 minutes, rotating pan after 10 minutes, or until whites are completely set and yolks begin to thicken but are still creamy. Bake slightly longer for hard cooked yolks.
- Cool on rack 2 minutes, then unmold, and transfer to serving plates.
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