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Egg in a Nest Recipe

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This recipe for Egg in a Nest, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Myles Bundy
Added: Monday, September 22, 2008


˝ tsp. cream

FIRST LAYER (one or more):
asparagus (one-inch pieces)
small tomato chunks, slightly cooked, with shredded fresh basil
minced onion (barely cooked)
minced green and/or red bell pepper,barely cooked
celery, thinly sliced, barely cooked
left-over potatoes (mashed or cubed)
barely cooked spinach
barely cooked chard
green peas
cooked kale
cooked Brussel sprouts, shredded

SECOND LAYER (one or more):
croutons (made with herbs and olive oil)
shredded cheese (cheddar, Swiss, Asiago)

1 egg (pierce the yolk with a fork or a toothpick)
Parmigiano Reggiano cheese, grated

bacon, cooked, cut in small pieces
sausage, cooked, in small pieces
pepperoni, salami, ham,pastrami, proscuitto

grated cheese
˝ tsp. butter (on top)

Put cream in a ramekin or shallow bowl. Add your choices for first and second layers. Add any optional ingredients. Add egg and Parmigiano Reggiano. Top with a sprinkle of grated cheese and ˝ teaspoon butter.

Microwave at lowest temperature possible for 90 seconds. Continue in small increments until the egg is done, but yolk is still soft.

The "barely cooked" ingredients can go into the microwave first, at lowest temperature, for light cooking. Remove from microwave, add other ingredients and proceed.

You can make this same dish in a shallow casserole. Bake at 325⁰ uncovered. Serve at once, for breakfast, brunch, lunch, or dinner.

This is a “use your imagination” dish. (Jean Jacques Rousseau said The world of imagination is boundless.") If you have some gravy, or white sauce, or cheese sauce left from something else, add it to the second layer. Just look in the refrigerator and take off! Or as Gene quoted Mamaw, “Now strike out!”




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