Eggs In A Nest Food

EGG IN A NEST

Steps:

• Cut holes in bread slices with jar or cookie cutter.
• Place butter in large skillet.
• Heat skillet on medium heat until butter melts and begins to sizzle.
• Place bread slices on skillet (may also place cutouts on skillet if enough room).
• Break an egg inside each bread hole.
• Cook until egg is to desired doneness, turning as needed.
• Sprinkle egg with salt & pepper
• Serve cutouts as toast with dollops of jelly.

HOW TO MAKE EGGS IN A NEST IN THE SKILLET

Steps:

• Use a cookie cutter to cut out the circle in the center of the bread.
• Melt butter in a non-stick skillet over medium heat.
• Place the bread in the skillet and cook on both sides for about 30 seconds or until the bread is nicely browned.
• Cook the center circles this way as well and set aside.
• Gently break an egg into each hole and then lightly salt & pepper.
• Lower the heat a bit and cook for about 2 minutes then flip the bread and cook for another minute on the other side.

UPSIDE-DOWN EGGS IN A NEST

Steps:

• Remove shells from eggs. With a small sharp knife cut eggs lengthwise into halves.
• Using a teaspoon, scoop out yolks; place in a small bowl.
• Stir in mayonnaise, yogurt, tuna and dill weed until well mixed. Season to taste with salt and pepper.
• Sprinkle shredded lettuce on a serving plate to make a nest. Spoon filling into cavities of egg whites; place filled-side down on lettuce.
• Garnish whites with suggested garnishes.

EGGS IN A NEST

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

EGGS IN A NEST

Steps:

• Preheat oven to 400 degrees.
• Grease muffin pan with cooking spray.
• Mix Simply Potatoes® Shredded Hash Browns, green onion, pepper, salt and oil.
• Divide potatoes between 12 muffin cups, pressing against sides and bottom (as high as you can because they shrink down).
• Bake 25 minutes.
• While contents are in oven fry bacon and red bell peppers for about 7 minutes over medium heat.
• Add bacon and pepper mixture with beaten eggs and milk.
• Season with salt and pepper to taste.
• Pour egg/bacon/bell pepper mixture over cooked hash brown/green onion cups.
• Sprinkle cheese on top.
• Cook for 15 minutes and cheese is melted.
• Enjoy!

EGG IN A NEST

Steps:

• 1. Preheat the oven to 350° F
• 2. Place the egg whites in a bowl of electric mixer and beat on high speed until stiff peaks form, about 5 minutes (well-beaten egg white should not fall from the spoon when it is turned upside down).
• 3. With a rubber spatula, carefully fold spinach, cheese, salt and pepper into beaten egg whites. Be careful not to over-mix.
• 4. Place slices of bread on a baking sheet and top each with a half of the beaten egg white mixture. Push the egg whites to the sides, creating a hole in the middle of each bread slice for the egg yolk. Carefully pour the egg yolks into the holes. Place the baking sheet in the oven on the middle oven rack, and bake it for 10 minutes, or until the egg whites are completely set and the yolks begin to thicken but are not hard. Serve warm.