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!

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Ingredients:

4 eggs
1/2 teaspoon salt
1/2 cup grated Cheddar/Jack
Pepper or Paprika (optional)

Method:

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.

Keep each individual yolk in half of a shell on a rimmed plate or small bowl. This way you don’t have to dirty four little bowls making for an easier clean up.

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.

Create four equal mounds (or more) of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, using the back of a spoon make indentations in the centers.

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.

Serve immediately.

Tip* Make sure your egg whites are yolk free, free of any fat, the yolk will cause the whites to misbehave.

Share your ideas and comments about this recipe below!

This is a guest post from our friend and blogger Chef Jen Carden. You can find her fabulous collection kid friendly recipes in her book The Toddler Cafe as well as on her blog.