Egg with a Hole in it or Egg in a Nest?
Breakfast Comfort Food
My mother lost her mother when she was a little girl, leaving behind 6 children. My mother was second to the oldest and in those days you didn't have to be 16 to quit school. So her and her older sister had to take turns staying home from school to care for their younger siblings while their father was at work. So she grew up taking care of others instead of someone taking care of her. That may have been one of the reasons she was so nurturing to me and my siblings. She had to teach herself to cook and when she got married to my father, my paternal grandmother (Nona), taught her some things also.
As a result anything my mother made for me when I was little I consider comfort food. She loved taking care of her children; she was very nurturing. We lost her in 1993 and even though she is in a Heavenly place, I still miss her.
I tried to remember some of the things she taught me and hope my 2 girls think of me as nurturing and caring as I thought of her. I tried to portray that in my profile.
She was firm believer in breakfast. We never left the house without a full breakfast which was on the table waiting for us before left for school, play or work. These egg dishes were among some of her breakfasts. There were other things too, we had something different every morning. But, always milk and orange juice.
- 2 eggs
- 2 slices of toast (white, rye or wheat), cut into strips
- To you liking butter or margarine
- To taste salt and pepper (optional)
- Bring the water to a boil and add the eggs. If using large size eggs, boil for 3 minutes.
- Toast 2 slices of bread of your choice and spread with butter. Cut in lengths.
- Run cold water over the eggs to cool enough to handle. Put them in the holders and crack the tops with a spoon and peel away the shell. Spoon out the top layer of the egg and stir with a large toothpick. Sprinkle with salt and pepper if you like. Dip the bread in the egg and enjoy!
Photos of Egg in a Nest
Egg in a Nest
Egg in a Nest wasn't too common years ago. Now, I am seeing this breakfast in certain restaurants, like Cracker Barrel and Perkins. But you have to go there to eat it. It's so easy to make, I think the pictures alone are self explanatory.
Just make sure you butter both sides and a little bit of butter in the hole after placing the bread in the pan. Even though it's a non-stick pan, it seems to stick a little. Check underneath with a spatula and when it's golden in color flip it over. Do the same with the little rounds of bread you cut out. It's done in a few minutes just long enough to let the egg whites cook.
Hope you enjoy these as much as me and my family did and still do.