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Eggs in a Nest

Updated February 23, 2016
(1 Votes)

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My mother used to make these for me on Holland Rusks and she would serve the eggs with a delicious cheese sauce.

The beaten egg whites insulate the ham or salmon from the heat, keeping this hidden ingredient from overcooking. Children might enjoy these with a slice of cheese or a slick of jam instead of the ham or salmon.

Makes8 servings

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCooking for a date

Recipe Coursemain course

Dietary Considerationlactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealbreakfast, brunch

Taste and Texturesalty, savory

Ingredients

  • 4 English muffins, split
  • 8 thin slices prosciutto, country ham, or smoked salmon
  • 8 large eggs, separated
  • Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 350 degrees and line a baking sheet with foil. Lightly toast the English muffins either in a toaster or in the oven on the baking sheet.

Arrange the toasted muffin halves on the baking sheet. Place a slice of ham or salmon on the cut side of each.

In a large bowl, beat the egg whites with a pinch of salt until soft peaks form. Pile the whites on each muffin, covering it (and the ham or salmon) completely. Use the back of a spoon to make a depression in the center of each. Place a yolk in each depression.

Place in the oven and bake for about 15 minutes, until the whites are lightly browned and the yolks are just set. Sprinkle with a little sea salt and pepper and serve immediately.

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