Egg in a Nest
A fun, kid-friendly breakfast featuring a perfectly cooked egg nestled right in the center of golden, toasted bread. Served with sweet cantaloupe on the side, this playful, easy-to-make dish comes together in just 10 minutes.
Prep Time
10 min
Total Time
10 min
Servings
4
Ingredients
Pantry
8 slices Whole Wheat Bread
Fridge and Freezer
8 Eggs
2 tbs Butter
½ Cantaloupe
Directions
Wash hands with soap and water. Heat butter (or olive oil for dairy-free) in a large skillet or on a griddle over medium-high heat. On a clean surface, use cookie cutters to cut a shape in each piece of bread (you can also use a glass to cut out a circle).
Place each piece of bread on the pan or griddle. Break an egg into each hole and season with salt and pepper. Add the cutout pieces of bread to the pan. Cook everything until bread is toasted and egg is set on one side, then flip and cook until toast is browned and egg is desired done-ness.
Meanwhile, cut the cantaloupe into cubes.
Serve toast and bread cutout with cut fruit on the side. Two slices = 1 serving. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Use gluten-free bread to make this recipe gluten-free.
*Replace butter with olive oil to make this recipe dairy-free.