By Kevin Williams
When I look back at the long history of The Amish Cook column, many recipes stand out, some simple, some nostalgic, some delicious, and a few that combine them all. Egg-in-Nest is one of those all-in-one recipes. Egg-in-nest was one of the first recipes included in The Amish Cook column. The recipe is so, so simple, but you can dress it up if you want.
The simple version involves just a slice of bread, a heavily buttered skillet, and an egg. Take a glass and cut a circle out of the bread, stick the bread into the warm buttered pan, crack the egg into the hole in the bread, fry the egg for a couple of minutes on each side and, presto. You have a decadently buttered piece of bread with an egg in the middle. Now, you can dress it up by putting some herbs in the butter, some diced ham in the eggs, or some tomato, etc...so, start with the simple version and go from there.
Start with fresh eggs, we buy ours from a neighbor...
Crack an egg into the hole in the bread in the skillet
I really browned the butter on this batch, so it's darker, but, wow, it was good!
This is a really easy recipe, really tasty for breakfast, dinner, or anytime.
- 1 egg
- 1 slice of bread
- butter
- salt
- pepper
- Butter a skillet and bread.
- Turn heat on medium
- Cut a hole out of the center of the bread.
- Crack an egg into the hole.
- Fry on each side 2 - 3 minutes.
- The "hole" can be fried and butter or seated separately with jelly and butter.
Just one question—Don’t you put the circle of bread you cut out in the skillet so you can toast it and eat it too? That’s the best part!
Yes, Dorothy, we did that, that is tasty! (although my daughter wanted to eat hers plain)
and if you fry the circle that you removed, you can have a little lid for your nest!
Good idea!
I HAVE TO SAY, IF I SAW THIS COMING TO MY PLACE AT THE TABLE, I'D BRIBE SOMEBODY ELSE TO EAT IT FOR ME...
I CANNOT UNDERSTAND HOW YOU THINK THIS LOOKS APPETIZING? NO OFFENSE, BUT IT DOES NOT.
It was really good. I think the browned butter made it less appetizing looking, but it tasted great. I'm not a professional food photographer, but I'm always trying to improve.
My husband requests this for breakfast occasionally on the weekends he has off of work. He really enjoys it as much as you do. I do toast the circles and put the "lid" on the egg.
The lid is my favorite part!