Breakfast » Egg Nests
Here's a perfect reason to make extra stuffing when preparing chicken or turkey. Then you'll be ready for a next-day breakfast that's easy and delicious. Put on the coffee and your meal will be ready by the time you pour your first cup.
Posted Monday, November 29, 2010, at 2:07 pm by Lynne:Most simple, genius idea ever. Had them two days in a row. Absolutely DELICIOUS!
Posted Monday, December 7, 2009, at 11:05 pm by Carla & Anamelia Arriaga:I made these a BUNCH of times last week... kinda got addicted to them. Thanks for this great idea!
Posted Sunday, November 29, 2009, at 2:54 pm by Mallory:Yep, Annie, this was an ingenious idea! I got rave reviews on Friday morning. I put mine in ramekins as you had suggested, just for a bit more formality at our brunch table. I had to adjust the cooking time, I am assuming because of the heavier ramekins and, everyone's oven temperature varies so, I baked them for a half an hour for perfectly soft set eggs and just about 40 minutes for firm eggs. I, also, grated Parmesan cheese over the top just before serving, which was delicious. (My mother always sprinkled swiss cheese on top of her baked eggs but all I had on hand was the Parm.) I think I will try the convection fan on my oven next time to see if that will, perhaps, shorten the baking time a little? I plan on making these a tradition at our house, may even use them for Christmas brunch. Just wonderful! Thank you, Annie, for such a simple and delicious way to use my left-over stuffing. You rock!
Posted Thursday, November 19, 2009, at 6:41 pm by Zoe Brookes:oh man, I made these last week to practice for the "morning after" Thanksgiving breakfast. Delicious! We fell into a post-breakfast food coma.
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