Author Notes
It’s quick to make and easy to transport: Baked eggs in Toast Nests. A delicious and basic snack that can be eaten cold, perfect for the picnic, whether in the woods or at the beach.
All you need is a muffin pan, eggs, slices of soft toast bread, a small amount of butter, salt and pepper.
Alternatively, you can cover each egg with a slice of cheese, sprinkle it with smoked paprika and let it bubble in the oven. But as I don’t like melted cheese that has turned cold, here is the picnic version.
For the easier transport, let the nests inside the muffins pan.
For gluten-free, omit the bread slices and crack the eggs directly in the buttered muffins cups.
—Cookingly Yours
Ingredients
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4
small eggs
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4
slices toast bread, preferably without crust
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25 grams
butter
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Salt and freshly grounded black pepper
Directions
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.Preheat oven at 200 C (392 F)
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Slightly butter four muffin cups and the toast bread slices.
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Press carefully the bread slices into the muffin cups, buttered side up.
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Crack an egg into each bread-nest.
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Season with salt and black pepper.
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Put the pan in the oven, second level from bottom.
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Bake for 10 minutes that is until bread corners golden and eggs solid.
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Remove the pan from oven and when cold, take the egg nests out with a non-sharp knife.
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