Saturday, March 13, 2010
Today's the last day to enter my B + B 1-year giveaway. Click here, if you haven't entered yet.
I've seen this several times around the blog-o-sphere. As it just so happens, I had gotten myself a brand spankin' new 6 1/2-inch cast iron skillet. I squealed with delight when it arrived at my door. The only thing I had to decide was what would be the first thing i cooked on it. I didn't care that it was a small pan, just as long as I have one, I am happy. My next purchase may be to get the larger size.
As I held the skillet in my hand, breakfast was on my mind. This happened at 3 o'clock in the afternoon. So an afternoon brunch it was. I cut out the centers of the bread with a cookie cutter. I used the bread discs, toasted them up and at them with some POM syrup. Anyway...I first toasted the bread in the oven to get them nice and crisp before cooking on the skillet. Then I prepared the skillet. Laid the bread flat and gently pour the egg right into the hole. Once the egg was cooked almost halfway I flipped and cooked the other side. I mixed in a little shredded cheese into my nests.
Makes 4 nests
Egg in a Nest
4 slices of bread - 1-inch thick
shredded cheese - optional
additional topping - optional
Cut out a 2-3 inch hole from the center of the bread slices. Toast them, toaster oven, or conventional oven.
Crack an egg into small bowl and season witha pinch of salt. You may light scramble or leave the egg as is. You may also mix in any mix-in at this time.
Heat up your skillet and lightly grease your skillet with cooking spray and on medium heat. When the pan is hot place the toast flat and pour in the egg. Cook for 2-3 minutes on one side and quickly flip the toast with a flat spatula and cook for another 2-3. Do this same procedure for each slice of toast.