Breakfast Egg Nests
Classic omelet ingredients—eggs, cheese and herbs—get a stylish makeover when baked in a “nest” of whole-wheat bread.
6 slices whole-wheat bread, crusts removed
4 medium cremini mushrooms, chopped (about ¾ cup)
1 green onion (white and green parts), thinly sliced (about 2 Tbs.)
1 Tbs. finely chopped fresh tarragon, plus extra leaves for garnish
6 large eggs
⅓ cup shredded Swiss cheese
½ tsp. smoked or regular paprika
- Adjust oven rack to lowest position. Preheat oven to 325F. Coat 6 6-oz. ramekins with cooking spray, and place on sheet pan. Flatten each bread slice with rolling pin to 1/8-inch thickness. Line prepared ramekins with bread slices, pressing against bottom and sides, and overlapping where necessary (bread may extend over top).
- Combine mushrooms, green onion and tarragon in small bowl. Season with salt and pepper, and divide among remekins. Break 1 egg carefully into each ramekin. Top with cheese and paprika; sprinkle with salt and pepper.
- Bake 20 to 25 minutes, rotating pan after 10 minutes, or until whites are completely set and yolks begin to thicken but are still creamy. Bake slightly longer for hard-cooked yolks. Cool on rack 2 minutes, then unmold, and transfer to serving plates. Garnish with tarragon leaves, if desired.