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.
This is a really easy recipe, really tasty for breakfast, dinner, or anytime.
- 1 egg
- 1 slice of bread
- 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.