8 to Try Egg Nests

This recipe will never get old--you have 8 different dishes to choose from! Each of these tasty veggies makes an edible bowl for a yummy cooked egg.

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8 to Try Egg Nests

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Directions

From the Test Kitchen

Dinner Roll

Preheat oven to 400 degrees F. Coat a foil-lined baking sheet with nonstick cooking spray. Cut a slice from tops of two 3-oz. unsplit crusty rolls, such as kaiser rolls. Scoop out insides, leaving 1/2-inch shells. Place on prepared baking sheet. Sprinkle insides of bread shells with 2 Tbsp. shredded cheddar cheese. Break an egg into each shell; sprinkle with salt and black pepper. Bake 15 to 18 minutes or until egg whites are set and yolks are of desired doneness. Drizzle with 2 Tbsp. warmed pesto or marinara sauce. Makes 2 servings.

Nutrition analysis per serving: 346 calories, 15 g protein, 35 g carbohydrate, 15 g total fat (4 g sat. fat), 194 mg cholesterol, 2 g fiber, 1 g total sugar, 10% Vitamin A, 0% Vitamin C, 711 mg sodium, 13% calcium, 18% iron

Avocado

Preheat oven to 425 degrees F. Line a a 9x5-inch loaf pan with foil; spray with nonstick cooking spray. Cut an avocado in half lengthwise; remove seed. Scoop out flesh, leaving 1/2-inch shells. Cut a thin slice from bottom of each avocado half so it sits flat. Pat 2 slices cooked ham dry; place one in each avocado shell. Break an egg into each shell. Place in prepared pan and cover loosely with foil. Bake 15 minutes or until egg whites are set and yolks are of desired doneness. If desired, sprinkle with crumbled, crisp-cooked bacon and/or everything bagel seasoning or garlic pepper. Makes 2 servings.

Nutrition analysis per serving: 193 calories, 9 g protein, 7 g carbohydrate, 15 g total fat (3 g sat. fat), 191 mg cholesterol, 5 g fiber, 1 g total sugar, 7% Vitamin A, 7% Vitamin C, 201 mg sodium, 3% calcium, 7% iron

Portobello Mushroom

Preheat oven to 425 degrees F. Remove stems and gills from two 4- to 4 1/2-inch portobello mushroom caps. Place, stemmed sides up, on a foil-lined baking sheet. Place 2 slices provolone or Swiss cheese in mushroom shells. Break an egg into each shell. Sprinkle eggs with 2 Tbsp. crushed croutons or panko bread crumbs and drizzle with 1 Tbsp. melted butter. Bake 15 minutes or until egg whites are set and yolks are of desired doneness. If desired, sprinkle with chopped fresh Italian parsley. Makes 2 servings.

Nutrition analysis per serving: 236 calories, 15 g protein, 8 g carbohydrate, 17 g total fat (9 g sat. fat), 216 mg cholesterol, 2 g fiber, 4 g total sugar, 13% Vitamin A, 0% Vitamin C, 329 mg sodium, 15% calcium, 8% iron

Baked Potato

Preheat oven to 425 degrees F. Scrub two 10-oz. baking potatoes or sweet potatoes and prick with a fork. Bake 40 to 60 minutes or until tender; cool slightly. Cut a lengthwise slice from tops of potatoes. Scoop out pulp, leaving 1/2-inch shells. Drizzle insides of potato shells with 1 Tbsp. melted butter and sprinkle with 2 Tbsp. shredded Gruyere cheese. Break an egg into each shell; sprinkle with garlic salt and black pepper. Bake 15 to 18 minutes or until egg whites are set and yolks are of desired doneness. If desired, serve with sour cream and sprinkle with chopped fresh chives. Makes 2 servings.

Nutrition analysis per serving: 289 calories, 12 g protein, 30 g carbohydrate, 13 g total fat (7 g sat. fat), 210 mg cholesterol, 3 g fiber, 2 g total sugar, 11% Vitamin A, 15% Vitamin C, 310 mg sodium, 10% calcium, 14% iron

Acorn Squash

Preheat oven to 425 degrees F. Cut a 1 1/2-lb. acorn squash in half lengthwise; discard seeds. Pour 1 cup water into a 2-qt. rectangular baking dish; add squash halves, cut sides down. Bake 30 minutes or until tender. If needed, scoop out enough pulp to make 1/2-inch shells. Spoon 1 cup prepared stuffing into squash shells; make indentations in stuffing. Break an egg into each indentation; sprinkle with salt and black pepper. Bake 18 to 20 minutes or until egg whites are set and yolks are of desired doneness. Makes 2 servings.

Nutrition analysis per serving: 370 calories, 11 g protein, 46 g carbohydrate, 17 g total fat (4 g sat. fat), 186 mg cholesterol, 5 g fiber, 2 g total sugar, 33% Vitamin A, 27% Vitamin C, 703 mg sodium, 11% calcium, 20% iron

Zucchini

Preheat oven to 425 degrees F. Coat a foil-lined baking sheet with nonstick cooking spray. Cut a 10- to 12-oz. zucchini in half lengthwise; cut a thin slice from bottoms for stability. Scoop out pulp, leaving 1/2-inch shells. Brush cut sides with olive oil and sprinkle with salt and black pepper. Place, cut sides down, on prepared baking sheet. Bake 10 minutes or until crisp-tender. Turn cut sides up. Pour a lightly beaten egg into each zucchini shell. Sprinkle eggs with 2 Tbsp. finely shredded Parmesan cheese, salt, and black pepper. Bake 15 minutes or until eggs are set. If desired, serve with dried tomato pesto. Makes 2 servings.

Nutrition analysis per serving: 152 calories, 9 g protein, 3 g carbohydrate, 11 g total fat (3 g sat. fat), 190 mg cholesterol, 1 g fiber, 2 g total sugar, 10% Vitamin A, 14% Vitamin C, 527 mg sodium, 9% calcium, 7% iron

Sweet Pepper

Preheat oven to 425 degrees F. Coat a foil-lined baking sheet with nonstick cooking spray. Cut a small to medium sweet pepper in half lengthwise; discard seeds. Brush cut sides with olive oil. Place, cut sides down, on prepared baking sheet. Bake 10 minutes or until crisp-tender. Turn cut sides up. Spoon 1/2 cup cooked Jambalaya-style rice into pepper shells; make indentations in rice. Break an egg into each indentation. Sprinkle eggs with 1/4 cup shredded Monterey Jack cheese with jalapeno peppers and black pepper. Bake 15 minutes or until egg whites are set and yolks are of desired doneness. If desired, top with sliced fresh jalapeno peppers. Makes 2 servings.

Nutrition analysis per serving: 262 calories, 11 g protein, 14 g carbohydrate, 18 g total fat (5 g sat. fat), 199 mg cholesterol, 2 g fiber, 3 g total sugar, 45% Vitamin A, 84% Vitamin C, 317 mg sodium, 11% calcium, 8% iron

Tortilla Boat

Preheat oven to 350 degrees F. Coat a foil-lined baking sheet with nonstick cooking spray. Place 2 flour tortilla boats, such as Old El Paso, on prepared baking sheet. Spoon 2/3 cup taco-seasoned cooked ground beef and 2 Tbsp. each rinsed, canned black beans and thawed, frozen whole kernel corn into tortilla boats; make indentations in meat mixture. Break an egg into each indentation. Sprinkle eggs with 2 Tbsp. shredded Mexican cheese blend. Bake 20 to 25 minutes or until egg whites are set and yolks are of desired doneness. If desired, top with salsa and chopped fresh cilantro. Makes 2 servings.

Nutrition analysis per serving: 335 calories, 23 g protein, 18 g carbohydrate, 18 g total fat (7 g sat. fat), 235 mg cholesterol, 1 g fiber, 1 g total sugar, 8% Vitamin A, 1% Vitamin C, 457 mg sodium, 9% calcium, 18% iron

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