Best Egg In A Nest For 1 Person Recipes

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.

EGGS IN A NEST

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.

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.

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!

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

LEMONY EGG IN A SPINACH-CHICKPEA NEST

Steps:

• Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add the spinach along with a pinch of salt and pepper and saute, stirring occasionally, until wilted, about 1 minute.
• Add chickpeas and lemon zest. Carefully smash the chickpeas with a fork while combining the ingredients.
• With a wooden spoon, shape the mixture into a "wreath" with a hole in the middle. Drizzle the remaining teaspoon of olive oil into the hole, and then crack the egg into the hole.
• Cover pan with a lid and cook until egg has cooked through to desired doneness (for me, that's about 3 minutes).
• Use a large spatula to transfer the egg and "nest" to a plate. Some of the edges of the nest may fall off; just put it back into position on the plate.
• Top egg with a little additional salt and pepper, if desired, and squeeze a little fresh lemon juice over the top. Serve.