Egg-in-the-Nest Breakfast
Here is how to make an old favorite, "Egg-in-the-Nest". This is known by many other names (also in many other countries), and is a favorite breakfast dish for children (young and old)!
Here is how to make an old favorite, "Egg-in-the-Nest". This is known by many other names (also in many other countries), and is a favorite breakfast dish for children (young and old)!
- Carbohydrate 0.6830885693 g
- Cholesterol 198.593790164 mg
- Fat 15.82567257085 g
- Fiber 0.106 g
- Protein 5.70657285395 g
- Saturated Fat 5.181057847412 g
- Serving Size 1 1 Serving (59g)
- Sodium 65.744933234 mg
- Sugar 0.5770885693 g
- Trans Fat 1.262475110584 g
- Calories 166 calories
Step-by-step
- Lightly butter both sides of a slice of bread.
- Now, take a large biscuit cutter (smaller in diameter than the width of the bread), and cut a circle from the center of the slice of bread.
- Set it aside.
- Next, heat a skillet, and place the slice of bread and the circle in the skillet separately.
- Break an egg into the hole left in the middle of the bread slice.
- Salt and pepper the egg, to taste.
- You make break the egg yolk if you choose.
- Also, if the egg runs under the slice of bread and makes contact with the skillet, that's okay.
- Tend to the bread slice (containing the egg) and also to the bread circle, and turn them when they brown on the under side.
- Continue to cook, until the egg is desired doneness and the bread is crisp.
- Remove the "Egg-in-the-Nest" and the toasted bread circle, and place them on a serving plate.
- Accompany this entree with hash brown potatoes, fresh strawberries with Splenda, and Swiss truffle hot chocolate--or other breakfast accompaniments of your choice.
- A filling and interesting way to start the day; also great to make for (and with) children!
Heat your heavy-bottomed skillet over medium heat before introducing any fat, ensuring the surface reaches a stable temperature that will brown the crumb evenly without scorching the butter. Known historically by dozens of regional monikers including egg in a basket, toad in a hole, and gashouse eggs, this skillet-fried breakfast staple relies entirely on the interplay between starch and protein. Using a heavy cast-iron skillet helps maintain consistent thermal mass, which prevents the bread from burning before the egg white sets properly. Hearty white bread works best because its crumb density supports the weight of a raw egg without tearing, whereas delicate sandwich loaves often disintegrate around the cutout circle. Substituting a thinner whole wheat slice alters the structural integrity entirely, frequently resulting in a soggy center that fails to contain the liquid albumen. Buttering both sides of the bread provides the fat necessary to crisp the exterior to a deep golden brown within three to four minutes per side, while also preventing the crumb from sticking to the hot metal surface. When dropping the raw egg into the circular cutout, allow the white to make direct contact with the pan if you prefer a firmer texture around the edges. Watch the translucent white closely as it opaque-shifts and solidifies, which typically requires about four minutes of gentle heat depending on whether you desire a runny or firm yolk. Turning the entire assembly requires a wide, thin metal spatula to slide underneath the bread without breaking the yolk containment zone. Toasting the cutout bread circle alongside the main slice ensures both components finish cooking simultaneously, providing a crisp vehicle for dipping into the warm yolk.
