Provided by Food Network
Categories main-dish
Time 8m
Yield 1 serving
Number Of Ingredients 4
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.
Categories Bread
Egg
Bake
Yield serves 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the cumin seeds in the pot, followed by the garlic, onion, and bell pepper. Toss in the potato cubes and lightly season with salt and pepper. Sprinkle on the chile.
- Pack in the cabbage. Make four wells in the cabbage, each large enough to hold an egg. Then crack each egg into a well, keeping the yolks intact. It's okay if the eggs leak out of their individual wells slightly. Lay the bread slices on top.
- Cover and bake for 30 to 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- nutrition information
- Calories: 420
- Protein: 23g
- Carbohydrates: 57g
- Fat: 12g
- Cholesterol: 57g
- Sodium: 462mg
- Fiber: 6g
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