Nest Egg

Cover recipe- Food Network Magazine, Nest Egg: April 2010

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…

Print Print Recipe

Nest Egg

Yield: 1 serving

Prep Time: 5 min

Cook Time: 3 min

Ingredients:

1 slice of bread
butter
1 egg
salt and pepper
bacon, optional

Directions:

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.

Tips:

*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

The results:

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.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


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11 Responses to “Perfect Gingerbread Men”

  1. 1

    Caroline — December 10, 2010 @ 3:49 pm

    Nothing says christmas like gingerbread men! The Food Network magazine has some great recipes and, like you, I am a fan of their visual index

  2. 2

    Elle — December 11, 2010 @ 8:28 am

    Oh, great job–it looks so sweet! Also love to hear that the dough is easy to work with–that’s good to know. I may just check out the mag, too. I’ve kind of avoided because I thought the same thing you did.

  3. 3

    megan @ whatmegansmaking — December 11, 2010 @ 8:51 am

    fun recipe! She’s so cute :)

  4. 4

    Kelly — December 11, 2010 @ 9:15 am

    Love it! And perfect timing, too. I discovered some fun Christmas cookie cutters I’d completely forgotten about and want to make gingerbread cookies with them. Now I know what recipe to use!

  5. 5

    bridget {bake at 350} — December 11, 2010 @ 9:28 am

    I was just staring at the cover of this magazine a few days ago! That gingerbread girl is so, so CUTE!!!

  6. 6

    Avanika (Yumsilicious Bakes) — December 11, 2010 @ 10:18 am

    Oh these are truly adorable!! Lovee the flower :)

  7. 7

    LilSis — December 11, 2010 @ 10:52 am

    I subscribe to this magazine also and I always find great recipes in it! I loved this cover and it made me want to make my own gingerbread men, (and women), but I haven’t yet tackled the challenge. I’ve never made gingerbread before so I’m a bit intimidated!

    Yours turned out as cute as the one on the cover!! :-)

  8. 8

    Jennie @ Oh, Sweet Day! — December 11, 2010 @ 6:39 pm

    You did a fabulous job recreating them!!

  9. 9

    Tracey — December 11, 2010 @ 7:37 pm

    Your gingerbread woman is adorable! I’ve been eying this recipe since I saw the cover and am finally making it this weekend so I’m glad to hear it turned out well.

  10. 10

    Jenn@eatcakefordinner — December 11, 2010 @ 10:49 pm

    I just purchased this magazine, I couldn’t resist that cute cover. Your gingerbread woman looks perfect. So cute.

  11. 11

    Cristina @ TeenieCakes — December 16, 2010 @ 12:00 pm

    Good to know about The Food Network magazine. Like you, I’ve also been skeptical about its contents…but admittedly, haven’t really ever given it a try. I enjoy watching many of the network’s personalities and shows, but didn’t want cookware and products splashed all over my magazine pages’ content (which wouldn’t be any different from any of the other food mags).

    I luv what you’ve done here on this site of Culinary Covers. What a great idea!

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