Friday, December 31, 2010

Nest Eggs

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Nest eggs, eggs in a basket, bird's nest, cowboy eggs, eggs in a hole...whatever you call it, this egg-and-toast combination is a tasty meal that's easy to make.

It starts with a slice of bread. Use a biscuit cutter, cup, or tin can to cut a hole in the middle of the bread.

Now cut a piece of butter and melt it in a frying pan. Toss in your bread.

When the bread is a light golden brown, flip it over. Don't get it too dark, but do get some color on it.

Crack an egg into a small dish (or, if you're feeling brave, crack the egg right into the toast hole.)

Carefully pour the egg into the toast.

If you're not fond of runny yolks, scramble your egg first.

Don't forget to salt and pepper. I like to make sure to salt the bread, too.
Let your egg set. Once the bottom is well set and the toast is golden brown, carefully flip the toast over and let the egg cook on the other side.

Don't throw away your bread centers! I like to toast them in the pan too. They're perfect for sopping up the runny yolk--that is, if you like runny eggs.

Enjoy the crispness of the bread, the saltiness of the butter, and the creamy texture of the egg. Make Nest Eggs a weekly tradition!

Recipe: Nest Eggs

1 slice white bread
1 egg
1 tbsp butter.
salt and pepper, to taste

Using a biscuit cutter, cookie cutter, glass, etc., cut the center out of the white bread.

Melt butter in a nonstick pan over medium heat. Add bread and lightly toast one side.

Flip the bread over and crack egg into the bread hole. Salt and pepper to taste.

When egg is set, gently flip egg-and-toast. Cook until just set (longer if a set yolk is desired.) Remove from heat.

Toast the toast round until golden brown. Serve with egg-and-toast.