Eggs in a Nest
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.
Total Timeunder 30 minutes
OccasionCooking for a date
Recipe Coursemain course
Dietary Considerationlactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturesalty, savory
- 4 English muffins, split
- 8 thin slices prosciutto, country ham, or smoked salmon
- 8 large eggs, separated
- Sea salt and freshly ground black pepper
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.
2009 The Society of Memorial Sloan-Kettering Cancer Center and Florence Fabricant