Eggs In A Nest Recipes

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HUEVOS AL NIDO (EGGS IN A NEST) SPANISH

You can make most of this recipe ahead of time. This is usually cooked on the stovetop. I have adapted to cook in the oven and then serve. It is a great breakfast meal. Two ways to serve 1. Separate the eggs, beat the whites, 2. Leave the eggs whole with the whites. Your preference. I use the hard dinner rolls that are very soft in the center, again your preference.

Provided by Montana Heart Song

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8



Huevos Al Nido (Eggs in a Nest) Spanish image

Steps:

  • Take each roll and cut a deep cap from the top of roll. Reserve the cap. With your fingers remove the bread from the inside of the roll. Do not break through the roll. Make sure these are the large rolls.
  • Make enough cavity for the egg to fit.
  • Reserve the bread.
  • Warm the milk in the microwave.
  • Divide the milk between the roll. Roll them around so the sides get coated with the milk.
  • Add 1 tblsp butter to each roll.
  • Optional: Add 1 tblsp taco seasoned hamburger.
  • Drop the whole egg into the roll. Make sure the rolls are sitting flat.
  • Option: Separate the eggs, and drop the yolk into each roll.
  • Salt and pepper to taste.
  • If eggs are separated, whip the whites in a metal bowl and add 1/2 tsp cream of tartar.
  • Spoon the whites over the yolk evenly between the six rolls.(You may have more whites and may not use all of the whites.
  • Place the caps back on the rolls.
  • Preheat oven to 375*.
  • Place the rolls on a flat baking pan.
  • Baste the rolls, sides and tops with olive oil.
  • Note: You may bake the tops separately on the sheet and not cover the rolls if you wish. Make sure you baste the bottoms of the tops if you bake separately.
  • Bake 20 to 25 minutes.
  • Note: I like to take the reserved bread, crumble it, mix with shredded cheese and coat with a little olive oil in a saute pan for a couple of minutes and serve as a "topper".
  • The eggs will look like they are still uncooked, they are -- do not overcook.

Nutrition Facts : Calories 372.6, Fat 26.9, SaturatedFat 10.8, Cholesterol 244.4, Sodium 382.6, Carbohydrate 22.7, Fiber 1.3, Sugar 1.5, Protein 10.5

6 large dinner rolls
1/3 cup milk
6 eggs
6 tablespoons butter
3 tablespoons olive oil
salt
pepper
6 tablespoons taco seasoned hamburger (optional)

BIRDS IN A NEST

Provided by Rachael Ray : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 7



Birds in a Nest image

Steps:

  • Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.

1/2 cup extra-virgin olive oil, eyeball it
1 large clove garlic, cracked
6 big, thick slices crusty Italian semolina bread
6 extra large eggs
1 (6-ounce) jar roasted red pepper
Salt and pepper
1/2 cup grated cheese, Parmesan or Romano

EGGS IN A NEST

Provided by Food Network

Categories     main-dish

Time 8m

Yield 1 serving

Number Of Ingredients 4



Eggs in a Nest image

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.

1 slice bread
1 teaspoon butter or margarine
1 egg
Salt and pepper, to taste

EGGS IN A NEST

Categories     Bread     Egg     Bake

Yield serves 2

Number Of Ingredients 11



Eggs in a Nest image

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

Olive oil spray
1/2 teaspoon cumin seeds or ground cumin
2 to 4 garlic cloves, thinly sliced
1/2 medium red onion, thinly sliced
1/2 orange bell pepper, cored, seeded, and thinly sliced
1 medium russet potato, cut into 1/2-inch cubes
Sea salt and freshly ground black pepper
1 dried ancho or other chile, stemmed, seeded, and crushed
1/2 head Savoy cabbage, shredded or thinly sliced
4 large eggs
2 thick slices rustic bread, preferably whole grain and/or seeded

EGGS IN A NEST

Make and share this Eggs in a Nest recipe from Food.com.

Provided by KenSomebody

Categories     Breakfast

Time 55m

Yield 12 hash brown/egg cups, 4-6 serving(s)

Number Of Ingredients 11



Eggs in a Nest image

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!

Nutrition Facts : Calories 189.4, Fat 14.3, SaturatedFat 5.6, Cholesterol 250.2, Sodium 387.1, Carbohydrate 2.8, Fiber 0.5, Sugar 1, Protein 11.8

3 cups Simply Potatoes® Shredded Hash Browns
1/3 cup green onion (chopped)
1/4 teaspoon pepper
1/4 teaspoon salt
1 1/2 cooking oil
1/3 cup red bell pepper (chopped)
1/3 cup bacon (diced)
5 eggs (beaten)
1/4 cup milk
salt and pepper
1/4 cup cheddar cheese (grated)

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