Baked Eggs in a Nest


  • 4 slices firm whole-wheat bread
  • 4 large eggs
  • Salt and freshly ground black pepper
  • 1 large plum tomato
  • 4 Tbsp. shredded cheddar cheese
  • 1 tsp. chopped fresh chives


  1. Preheat oven to 400 degrees F.
  2. Coat 4 cups in muffin tin with 3-inch cavities with cooking spray, and set aside.
  3. Cut crusts off bread, making each slice square.
  4. Using rolling pin, flatten bread slightly. Press bread into muffin tin cavities with points sticking up.
  5. Break egg into small bowl, then slip into one bread “cup.” Repeat with remaining eggs.
  6. Season with salt and pepper.
  7. Cut four thin slices from center of tomato, reserving rest for another use.
  8. Cover each egg with tomato slice and sprinkle with 1 tablespoon cheese.
  9. Set muffin tin in oven and fill empty cavities in tin halfway with water.
  10. Bake 15-20 minutes, or until eggs are set to your taste and bread tips are browned.
  11. Run thin knife around outside of each baked egg nest, then lift it with tongs, garnish with chives and serve on plate or in small bowl.

Makes 4 servings. Per Serving: 177 calories, 8.5 g total fat (3 g saturated fat), 14 g carbohydrate, 11 g protein, 2 g dietary fiber, 263 mg sodium.


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