Breakfast is all about getting your day off on the right foot. With a high protein breakfast in early hours of the day your kids’ brains function much better than with sugary or even no breakfast at all. So put away the calorie-laden cereal and celebrate Easter with these sweet egg nests. For the kids who don’t like eggs, we suggest calling these scrumptious delights nests!
Our friend, Chef Jen Carden saw this recipe on Simply Recipes and instantly loved the concept. The original recipe called for Gruyere cheese but she happened to have a cheddar and jack blend so just went with that (after all, cooking is all about improvisation, right?). She changed this recipe, upped the servings and added a few tips of her own, enjoy!
Chef Carden likes making a few extra smaller puffs (as we call them). Ones without egg just to snack on!
1/2 teaspoon salt
1/2 cup grated Cheddar/Jack
Pepper or Paprika (optional)
Preheat the oven to 450°F with a rack in the middle.
Line a cookie sheet with parchment paper or non stick silicone mat.
Separate the egg yolks from the whites.
Place the egg whites and salt in a very clean mixer bowl.
Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), start on low speed working your way up to high speed, until stiff peaks form. Do not over beat the eggs here, you’ll want them silky not chunky.
With a rubber spatula gently fold in the grated cheese, doing your best not to deflate the egg whites.
Place nests in the oven for 3- 4 minutes until firm but not browned.
After 3 minutes, take the pan out of the oven and gently add an egg yolk to the center of each nest.
Return the baking sheet to the oven and cook for 4 more minutes.
Sprinkle with a small amount of salt.
Tip* Make sure your egg whites are yolk free, free of any fat, the yolk will cause the whites to misbehave.
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