Looking for something different for breakfast to spruce up your mornings? Try these quick and oh so simple Baked Eggs in a Nest from The American Institute for Cancer Research. This interesting dish is satisfying, as well as sustaining. Full of nutrients and whole grains, these little eggs are completely customizable.
Top them with some of your favorite minced veggies or herbs, make enough for a breakfast party or a duet, serve over a bed of mixed greens or a side of fresh fruit…this will be sure to be a breakfast to please.
Ingredients:
- 4 slices firm whole-wheat bread
- 4 large eggs
- salt & freshly ground pepper
- 1 large plum tomato
- 4 Tbsp. shredded reduced-fat cheddar cheese
- 1 Tsp. chopped, fresh chives
Preheat oven to 400 degrees F. Coat 4 cups in muffin tin with 3-inch cavities with cooking spray, and set aside.
Cut crusts off bread, making each slice square. Using rolling pin, flatten bread slightly. Press bread into muffin tin cavities with points sticking up.
Break egg into small bowl and then slip into one bread “cup”. Repeat with remaining eggs. Season with salt and pepper.
Cut four thin slices from center of tomato, reserving rest for another use. Cover egg with tomato slice. Sprinkle on 1 Tbsp of cheese.
Stuff muffin tin in oven and fill empty cavities in tin halfway with water. Bake 15-20 minutes, or until eggs are set to your taste and bread tips are browned. Run thin knife around outside of each baked egg nest, then lift it with tongs and serve on plate or in small bowl. Garnish with chives, parsley or any other favorite herbs.
Ingredients:
- 4 slices firm whole-wheat bread
- 4 large eggs
- salt & freshly ground black pepper
- 1 large plum tomato
- 4 Tbsp. shredded reduced-fat cheddar cheese
- 1 Tsp. freshly chopped chives
Directions:
Preheat oven to 400 degrees F. Coat 4 cups in muffin tin with 3 inch cavities with cooking spray and set aside.
Cut crusts off of bread, making each slice square. Using rolling pin, flatten bread slightly. Press bread into muffin tin cavities with points sticking up.
Break egg into small bowl, then slip into one bread “cup”. Repeat with remaining eggs. Season with salt and pepper.
Cut four thin slices from center of tomato, reserving rest for another use. Cover egg with tomato slice. Sprinkle on 1 tbsp. of cheese.
Set muffin tin in oven and fill empty cavities in tin halfway with water. Bake 15-20 minutes, or until eggs are set to your taste and bread tips are browned. Run thin knife around outside of each baked egg nest, then lift it with tongs and serve on plate or in a small bowl. Garnish with chives.
To read the full write up from AICR columnist Dana Jacobi or to search for more easy and healthy recipes visit the website here.