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Bird's Nest Egg
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Whether baked, fried or boiled, the dependable egg comes through in every situation. No matter what Mom is in the mood for, you’ll find a match for her desires and your skill level. Use a bakery-style loaf of bread, which you can cut into the thickness needed.
This was “Grandpa’s specialty,” which my kids have adopted as their own. I find the top of a shot glass or small juice glass cuts a perfect center hole in the bread. If serving to young children, or if you like your eggs very runny, choose pasteurized eggs. -- Jeanne Besser
Hands on time: 10 minutes Total time: 10 minutes Serves: 1
Ingredients:
-
1 (inch-thick) slice white or whole-wheat bread
1 teaspoon butter, softened
1 egg
Salt and freshly ground black pepper
Instructions:
In the center of the bread, cut out a 1 1/2- to 2-inch circle. Spread both sides of the bread with butter.
In a skillet, preferably nonstick, over medium-high heat, place bread. Carefully break the egg into the hole, being careful not to break the yolk. Cook until the egg solidifies on the bottom, 1 to 2 minutes. Carefully flip with a large spatula and cook until the underside is golden and egg is cooked to desired doneness, 1 to 3 minutes. Sprinkle with salt and pepper. Serve immediately.
In a skillet, preferably nonstick, over medium-high heat, place bread. Carefully break the egg into the hole, being careful not to break the yolk. Cook until the egg solidifies on the bottom, 1 to 2 minutes. Carefully flip with a large spatula and cook until the underside is golden and egg is cooked to desired doneness, 1 to 3 minutes. Sprinkle with salt and pepper. Serve immediately.
Nutrition:
Per serving: 208 calories (percent of calories from fat, 45), 9 grams protein, 19 grams carbohydrates, 1 gram fiber, 10 grams fat (4 grams saturated), 223 milligrams cholesterol, 311 milligrams sodium.
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