One of our favorite breakfasts is Egg-In-a-Nest. I rediscovered this wonderful food a few months ago thanks to a visit from my father-in-law. Egg-In-a-Nest combines eggs and toast into one scrumptious combination.
If I serve my children fried eggs for breakfast, my daughter is likely to leave most of the yolk untouched and my son is likely to leave much of the egg white uneaten. I love that, when I make Egg-In-a-Nest for breakfast, my kids will both easily eat a whole egg.
Egg-In-a-Nest
Serves 2
- two slices of bread (I use either sourdough or sprouted whole-grain bread; for my daughter, I use a homemade gluten-free soaked freezer waffle)
- butter, at room temperature
- 2 eggs, preferably from pastured hens
- fine-ground celtic sea salt
- Carefully cut a hole in the middle of each slice of bread. This can be accomplished with a sharp knife or biscuit cutter. Don't stress if the bread rips a bit; the egg will "glue" it back together for you later on.
- Butter both sides of the bread and the round pieces that were cut from the bread.
- Warm a cast iron skillet over medium heat.
- Place the two slices of bread and the two round pieces into the skillet and cook until lightly browned. Flip them all over and cook until lightly browned. Remove the round pieces from the skillet, but leave the bread-with-holes in the skillet.
- Add a little pat of butter into each hole in the bread. Once it is melted, crack an egg into each hole.
- Allow the eggs to cook until the whites are set. It will take longer than it usually does when frying an egg, because of the bread.
- Once the egg whites are set, flip each piece of bread over to cook the other side of the egg. I like to melt a little more butter for each one, to make sure the eggs don't stick to the pan.
- Cook for 1-2 minutes, until the egg white is fully cooked.
- Serve each Egg-In-a-Nest alongside with the round pieces. I like to add jam to the round pieces, which my children then dip in their egg yolks. Yum!
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