April’s Food Network Magazine features EGGS: 50 fun ideas for breakfast, lunch & dinner. In typical Food Network magazine format, there’s a little insert in the magazine that contains 50 simple ideas for serving up eggs. Included are such things as Fried Eggwich, Huevos Rancheros, Omelets, Scrambles, Pickled Eggs, Salads, and Tea Eggs. Instructions for each “recipe” are given in a handful of sentences, which makes them seem easy and approachable.
Apparently, this “Nest Egg” breakfast has been around for quite some time. I had never had one before today. My own Mother simply poached an egg and placed it on top of toasted bread. That was the closest I ever got to the “Nested Egg.” In this recipe, you cut a round patch out of the middle of the bread, then toast the bread in a hot buttered skillet before cracking the egg and placing it in the hole. Pretty simple. I find myself wondering though how this recipe ever came together. Who would ever think of cutting a hole in the bread to place an egg in there. Seems like a strange way to go about serving up eggs and toast. That being said, I really enjoyed this breakfast. It probably helped that I used real butter for toasting my bread. See my notes below for more…
Yield: 1 serving
Prep Time: 5 min
Cook Time: 3 min
1 slice of bread
salt and pepper
Cut a round out of a slice of bread; toast the bread in a nonstick skillet with butter. Crack an egg into the hole, add salt and pepper, cover and cook until the white sets. Serve with bacon.
*I tried out two different sizes of round biscuit cutters: 2 inches and 2 3/4 inches. When I made this recipe with the smaller cutter, the egg didn't seem to cook very quickly, resulting in the bread being more toasted on the bottom than I liked. When I used the larger cutter, the egg was more spread out and the egg cooked more evenly- therefore my bread was toasted up just right.
*It's important to keep the lid sealed tight to keep the heat in so the egg will cook entirely. I had a glass lid, which made spying on the egg much easier. I'm not sure what you do if you have a metal lid!
*Keep the heat fairly low so your bread doesn't burn.
Source: Food Network Magazine, April 2010
It was a fun breakfast, and everyone liked it, of course. I made the recipe twice, and I couldn’t get my egg to turn out nice and sunny side up with the egg yolk showing brightly like they did in the picture. I’d love to know how they did that.
Did this recipe deserve the cover spotlight?
Yes! I thought it was a fun egg recipe for Easter month, and it’s a good one to try for those of us who never have.