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.

5 Responses to “Bacon Wrapped Corn On The Cob”

  1. 1

    Tieghan — July 18, 2013 @ 7:14 am

    Bacon + Corn = Best summer combo around!!

    These look awesome!

  2. 2

    Anna @ Crunchy Creamy Sweet — July 18, 2013 @ 12:47 pm

    This looks amazing! You can’t go wrong with bacon!

  3. 3

    Jenna — July 19, 2013 @ 7:59 pm

    I think with the bacon wrapped around the corn it would be kind of hard to eat. You’d keep the bacon from falling off with your fingers. Still looks really tasty though. Think I’d add crumbled bacon bits on top instead. :)

  4. 4

    Nessa — July 22, 2013 @ 5:00 pm

    Hello, perfection :)

  5. 5

    sara — July 24, 2013 @ 2:06 pm

    YUM. This looks amazing!

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