Traditional recipes

Eggs in a Nest

Eggs in a Nest

Baked eggs nested in Pillsbury™ Refrigerated Breadsticks topped with vanilla frosting and candy sprinkles - a colorful treat that’s ready in just 30 minutes.MORE+LESS-

Updated November 11, 2014

1

(11-oz.) can Pillsbury™ Refrigerated Breadsticks

1/3

cup vanilla frosting (from 16-oz. can)

2

teaspoons pastel-colored candy sprinkles

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  • 1

    Heat oven to 375°F. Wash egg shells carefully; dry completely.

  • 2

    Separate dough into 12 breadsticks. Roll each to form 8-inch rope. Twist 2 ropes together. Shape into a circle on ungreased cookie sheet; pinch ends together firmly. Repeat to form 6 breadstick circles. For easy removal from nests, spray each egg with nonstick cooking spray. Place an egg in center of each circle.

  • 3

    Bake at 375°F. for 16 to 18 minutes or until breadsticks are golden brown. Let stand 5 minutes before serving to allow eggs to set.*

  • 4

    Meanwhile, tint frosting to desired pastel color with a small amount of food color.

  • 5

    Spread frosting on baked breadstick nests; sprinkle with candy sprinkles. To eat, remove eggs from nests. Cut eggs in half and scoop out cooked egg, or peel eggs.

No nutrition information available for this recipe

More About This Recipe

  • Growing up in a household of meat eaters, I know there is nothing like biting into a juicy, fresh-off-the-grill burger or digging into a hearty slice of meatloaf.

    So when the husband and I decided to drastically reduce the amount of meat in our diets, you’d better believe I felt like I was losing out on some of my favorite flavors.

    Over the years, however, we’ve learned how to transform our meatless meals into something as (or more) delicious than anything made with meat, including this recipe for Eggs in a Nest.

    We discovered this gem while reading Barbara Kingsolver’s book Animal Vegetable Miracle (which includes several tasty recipes) and with a few tweaks of our own, have made this dish a healthy and satisfying staple in our meat-free dinner rotation. Here’s how to get it on your own table in less than half an hour:

    First, heat a few tablespoons of olive oil or butter in a large skillet. Add chopped onion and a couple cloves of chopped garlic to the mix and sauté until golden. In the meantime, prepare a couple cups of brown or white rice on the stovetop or in a rice cooker.

    Add the next few ingredients – some chopped carrots and sundried tomatoes, along with a tablespoon of water – and sauté until the carrots just start to tenderize.

    Next, add a heaping – and I mean heaping – helping of spinach and cook it down slightly. Cover the mixture for a minute or two until the spinach is completely wilted.

    Here’s where the “nest” part comes in: Using the back of a spoon, make depressions around the edges of the pan, and crack an egg in each depression.

    Cover the pan again for a few minutes to “poach” the eggs…

    Place a serving of cooked rice on a plate, top with the egg-veggie mixture and a sprinkling of salt and pepper and voila! A meal so good, you won’t miss the meat.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


Egg-in-a-Nest Benedict Sandwiches

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

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How to Cook Bacon

Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.

To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.

How to Store Bacon

How to Freeze Bacon

How to Freeze Pork

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

How to Store Pork

Ingredients (11)

For the hollandaise sauce:

  • 2 large egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 8 tablespoons unsalted butter (1 stick), melted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the sandwiches:

  • 4 (1/4-inch-thick) slices Canadian bacon (about 2 ounces)
  • 4 English muffins, split and toasted
  • 3 tablespoons unsalted butter
  • 4 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • Calories 524
  • Fat 40.25g
  • Saturated fat 22.74g
  • Trans fat 1.3g
  • Carbs 27.07g
  • Fiber 2.8g
  • Sugar 1.37g
  • Protein 15.87g
  • Cholesterol 368.99mg
  • Sodium 402.05mg
  • Nutritional Analysis per serving (4 servings)Powered by

Eggs in a Nest Recipe

After finishing her breakfast, our oldest said &ldquoYou know, mom, these would taste great with a little balsamic vinegar drizzled on top&rdquo&rdquo. A) she&rsquos right and B) I love that she&rsquos becoming a mini food critic and feels comfortable offering her input and advice when I&rsquom creating recipes. She&rsquos always helping me make little changes here and there to get things just right. My little mini-me foodie, I love it!

Easy Egg Recipe Planning

Depending on how big/small your potatoes are, you should be able to get about 5 &ldquonests&rdquo out of this recipe, so if your family likes these as much as ours did, you might need to double the recipe. I mean, just look how fast this goes!


How to Make It

Using a 2 1/2-inch round cookie cutter, cut a hole from the center of 4 bread slices. Discard bread rounds or reserve for another use.

Heat a large skillet over medium. Add bacon cook 6 minutes. Increase heat to medium-high cook 2 minutes or until crisp. Place bacon on a paper towel-lined plate. Pour bacon drippings into a bowl and reserve.

Combine avocado, mayonnaise, and salt in a small bowl mash to combine. Stir in bacon.

Add half of reserved bacon drippings to pan over medium-high. Place 2 cut bread slices in skillet break 1 egg into each hole. Sprinkle 1/8 teaspoon pepper on each egg. Cook 2 minutes or until eggs begin to set. Carefully turn bread cook 2 minutes or until eggs are set. Remove from pan. Repeat procedure with remaining half of bacon drippings, cut bread slices, eggs, and pepper.

Spread avocado mixture evenly over 4 uncut bread slices. Top each with 2 lettuce leaves, 2 tomato slices, and 1 egg-in-a-nest bread slice.


Making Eggs In A Nest of Veggies

Start by preheating the oven to 350°F and spray a rimmed baking sheet with cooking spray.

Dice a Roma tomato, and spiralize 2 large zucchini. Toss the zucchini noodles, tomatoes, olive oil, garlic powder, salt, and pepper together in a large bowl, until zucchini is thoroughly coated.

Next, spread the zucchini noodles out onto the prepared pan. Make four wells or “nests” in the zucchini. Crack one egg into each well, but be careful not to break the yolks!

Place the pan in the oven and bake until the eggs are cooked to your preference, 8-12 minutes. The longer the eggs cook, the more well done the yolks will get. If you like a runny egg, take the eggs out after 8 minutes or so. The egg whites may be a little jiggly when you first take them out of the oven but they should set within a few minutes.

Sprinkle feta cheese evenly over the top of the baked eggs and garnish with red pepper flakes, if desired. Now enjoy! This recipe will make four Eggs In A Nest servings one serving is one egg and a quarter of the veggies.


Egg in a Nest Recipe

As seen in the movie "V for Vendetta". Makes a great (and easy) breakfast.

  • simple
  • fast
  • cute
  • egg
  • breakfast
  • buttery
  • broil
  • simple
  • fast
  • cute
  • egg
  • breakfast
  • buttery
  • broil

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Ingredients

How to make it

  • Remember, the thicker the bread, the smaller the hole needed.
  • Use a glass (or biscuit cutter if you have one) to cut a nice hole in the center of the bread
  • Butter one side of the bread and place the dry side down on a buttered cast-iron skillet.
  • Crack the egg in the hole and sprinkle with a dash of salt and a fair amount of freshly ground black pepper. Let it cook up for a few minutes.
  • When the egg starts to set, you can (a)flip it over and continue cooking, OR you can put the entire pan in the broiler for a minute or two (I used this method).
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I've had these since I was a kid. We always plkaced them butter side down, though, and used cookie cutters to make the holes.

Plus we baked them, rather than used a skillet.

The Cook

The Rating

I tried this! It's nice & pretty! I serve an a small slice of ham with the remaining cut-off bread too! :) Thanks for sharing!

This was my favorite breakfast when I was a kid. And now, years later, my mom and I just made it for our twelve-year-old friend when she came to stay with me for the weekend. It was a hit, of course!

this is a good twist. must try it. nice and simple.
thanks.


How To Make Gluten-Free Eggs In A Nest Recipe

These are a really easy breakfast that you can make in just a few minutes. In fact, you bake them in the oven – so you don’t even have to stand over the stove and watch them.

To make them, you will need a spiralizer. I know they make frozen zucchini noodles in the store, but it just isn’t the same. In fact, when you bake frozen zoodles, it releases water and doesn’t get nearly as crispy. The entire texture is off. I suggest using fresh zucchini that you slice with a spiralizer.

After you have your zucchini spirals, just make a little nest for the eggs. crack one egg in each nest, and then put the sheet in the oven to bake.

It really is that simple! I’ll even share some variations and ideas with you too so you can make them taste different each time.


Baked Eggs in a Nest Recipe

photo by Sommer Collier

Start your morning off right by combining your favorite breakfast dishes into one. This easy Baked Eggs in a Nest recipe incorporates baked eggs inside a potato "nest" crust and easily feeds a large gathering with minimal effort. This recipe was created by the North Lodge on Oakland.

Ingredients

  • 2½ cups hash brown potatoes
  • 1 tbs dried onions
  • 1 tbs chopped chives
  • 2 tbs parmesan cheese
  • 3 tbs. margarine or butter, melted
  • 1 tsp. salt
  • 8 eggs
  • 2 strips crumbled bacon
  • 1 cup cheddar cheese

Method

  1. Heat oven to 375°.
  2. Toss potatoes with margarine or butter, egg, onion, chives, parmesan cheese and salt.
  3. Press about 1/3 cup potato mixture firmly in bottom and up sides of 8 greased muffin cups.
  4. Bake 20 minutes.
  5. Remove from oven.
  6. Carefully break 1 egg into each potato nest.
  7. Sprinkle approx. 1 Tbs cheddar cheese on each egg.
  8. Place 1 Tbs crumbled bacon on each egg.
  9. Bake 15 to 18 minutes longer or until eggs are desired done-ness.
  10. If necessary, loosen edges of nests with knife.
  11. Lift to serving plate with 2 forks.

Yield: 8 Servings


  • photo by Sommer Collier

  • photo by Sommer Collier

Ingredients

  • 1 egg (fresh shell egg or reconstituted dried egg)
  • 2 slices wheatmeal bread
  • salt and pepper
  • dripping

This ingenious recipe comes from one of the Ministry of Food leaflets that were issued during WW2 and is leaflet number 11. The leaflet was all about how to cook with dried eggs and included recipes such as bacon and egg pie, egg cutlets, scrambled eggs and Yorkshire pudding. I was unable to obtain dried eggs, so I used one of my own hen's eggs in this recipe for my Wartime Rations week.


Comments

Just Carol

I love the little baskets my grandsons would love them, too! Thoughts and prayers to you and your family.

Anonymous

bet they're good with pretzel sticks (broken) too

Sharon

This comment has been removed by the author.

The Judy's

They look like they were put in muffin tins? Is that correct?

[email protected] Breathe

I have been making the Chow Mein noodles treats for many years now.I am making white nests this year!

Amy @ dwell in the season

I love with pretzels or potato sticks!

Anonymous

These are so cute!!I have made 'haystack' nests before but these are so cute with the peeps! How many muffin tin size nests will this recipe make? I'm thinking they would be good as place cards :o)

Sally @ sally's baking addiction

these are adorable Nikki! i've seen peanut butter/butterscotch haystacks but never shaped into a nest. so creative :)

Jen @ Peanut Butter and Peppers

Yum! They look amazing. Do you think pretzel sticks would work? My Husband keeps buying them and I don't know what to do with them.

Chef in Training

yes the larger ones were so that I could fit a Peep inside. You could also mold them on wax paper, I just think muffin tins are easier to keep the shape.

Chef in Training

Yes I am sure they would! Just break them into smaller sticks. Let me know how the pretzels work for you! :)

Anonymous

Thank you so much for these adorable ideas! Can't wait to make these with the kiddos.

Anonymous

How many does this make? I want to make the muffin tin ones with the peep on top for 15 people

Anonymous

How many nests does this make?

MadeByAPrincess

Super cute! Going to make these this weekend for brunch. Thanks for sharing!

Lady Behind The Curtain

CONGRATULATIONS. Your Easter recipe is being featured at Menu & Party Idea Round Up.http://www.ladybehindthecurtain.com/?p=27184Thank you for sharing your recipe with us at Cast Party Wednesday. Please grab a "featured" button.http://www.ladybehindthecurtain.com/?page_id=1844 ---Sheryl---

Anonymous

pretzels would be awesome.

Desiree @ The 36th AVENUE

I am featuring your cookies on my blog today. YUM!

Michelle

These are adorable! :) Happy Easter to you! Best,Michellewww.daydreambelievers.net

Cheapcraftymama

Those are adorable and I'm sure they're very yummy!!

KeatingAround

adorable! wondering if you've experienced any problems removing nests from the tins? i've always molded the nests by hand but love the uniformity of these . does the mixture stick to the tins?

Diane Harriman

For a healthier version, we made these with kashi cereal and dark chocolate chips. They turned out SO cute and delicious. Thanks for a great idea!

Anonymous

These are adorable but Mine won't come out of tins/bowls I used. Any suggestions?

Anonymous

I can't get these out of the muffin tins!! :( next time I'm going to try lining with a strip of wax paper so I can pull the edges and lift out.

Deanna @ TheChangingHouse

This is adorable! I wish I had seen this earlier - I would have made them for today!

Bridget

I made these today with pretzel sticks! You need to spray muffin tins lightly with pam and use a butter knife to loosen them. I had no problem getting them out. They were a hit! Thank you!

Tracee

Made these this morning with chopped pretzels! Worked great. I filled them with peanut M&Ms. I actually put them in the freezer for a few minutes to let them set! Thank you for the recipe!

Live a Sweet Life

Love these little baskets. They are so cute!

Megan and [email protected] Homemade

I love these. So simple and cute. I would love to feature these is my Favorite Finds post this Friday. With your permission of course :)

XXFL- A Girls Guide to Fandom

I'm making these for a shower. I know they are easy but I will be coming home from a week away the night before the shower. Would these freeze?

Megan and [email protected] Homemade

Hey there! Just wanted to let you know we featured you in our Favorite Find Fridays post over at Whimsically Homemade. We used one of your pictures. If that's a problem let us know and we'll remove it immediately. Thanks for your great inspiration!

Erin @ Making Memories

These are so cute. Thanks for the idea. I think my kids will love to make these.

I've had a variation on these made with Rice Krispies treats instead of the noodles, and it was delicious.

Just wondering how many 'nests' the ingredient list will yield?

To all who are asking, I made a half batch in the mini size and it made 25 nests. Note, I used almost the whole bag of Cadbury eggs, so if you do a full batch, get two packages!

Andrea

Your pictures of the egg nests sold me. Too cute! I just made them now with my son. I made them with pretzel sticks and coconut. Super easy to make. They are setting in the refrigerator now so I will let you know how they turn out. Thanks for sharing!

Gayle gray

I went on this site looking at the no-bake egg nests. I read where you were thanking people for their concerns about GBS. Are you referencing Guillian Barre Syndrome? I contacted it in Feb. 2012. I was hoping to be better by now, but unfortunately I had a severe case. I'm still hoping for some improvement but my neurologist isn't giving me much hope. I would appreciated it if you would contact me via e-mail. I don't know a soul with this syndrome. Thank You

Laura

Going to try these with my daughter! Wonder if pretzel sticks would work too, might have to try both!!

Connie Lytle

ive made these using shredded wheat instead of chow mien noodles.

Apryl

How many nests can be made with the ingredients. I need to make about 28 of these for my child's class for Easter

The noodles, do you cook them first?

Chef in Training

they are not the pasta type noodles. They are a crunchy topping. I hope that helps clarify. Please let me know if it doesn't.

Chef in Training

it is a crunchy type of topping. Not the pasta noodles. Sorry for any confusion.

Tiffany

I may try this with fiber one cereal to healthify it a bit - that's what I thought you used when I saw the pic!

How many large peep-sized nests does this recipe make? Also, what about the number of smaller nests?

Cathy

How many does this recipe make please?

Chrysta

I love making these and have been making them for the past few Easters and lots of baby showers! I use pretzel sticks instead of the noodles, but of course I'm on my way out the door now to grab some chow mien noodles and try them out too! Great article!

How long do you microwave? It seems like I fried the chocolate n butterscotch

Brenda Falter

I had same problem. Don't know what I did wrong. My chocolste/butterscotch chips did not melt to where I could mix with noodles.

Nicole

I do chocolate work a lot and it helps to microwave in 30 second intervals with a stir each time until the chocolate is melted. Hope that will help you :)

Tracy

I remember my mom making chocolate nests. She used shredded wheat and semi sweet chocolate. They were awesome. This is an interesting version of them using chow mein noodles.

Charlotte

These are awsome thanks so much. I remeber having these at school one!

Amanda b

Chow mein noodles which ones are those.

Chef in Training

I use the La Choy Chow Main Noodles. They are hard little brown noodles that come in a can or bag. I hope that helps! Please let me know if you have any more questions :)

Christine Scano

These will be perfect for my niece's bird theme baby shower. Did you use a mini muffin pan? Do they work well with pretzels?

Pat Lambert

How would this recipe work with shredded coconut instead of chow mien noodles?

Butterscotch Haystack Cookies - Chef in Training

[…] its simply just to show you what it looks like. They are NOT pasta noodles. I used them in these Egg Nest Cookies as […]

Hello!! My name is Nikki and I am a stay-at-home mom. I am married to the man of my dreams and have a beautiful little girl with a sassy attitude and two handsome little boys whose smiles can brighten anyone’s day!


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