It’s often nice to have breakfast-for-dinner, especially since we’re usually so rushed in the mornings that we don’t have eggs and bacon very frequently. And today, we’re actually doing a recipe that was advertised as lunch… so this is breakfast-lunch-dinner. Or, blinner. (Budget blinner, no less.)
4 slices buttered toast
1/2 tsp. salt
2 tsp. butter or margarine
Preheat oven to 350°F. Place hot buttered toast on baking sheet.
Separate egg yolks and whites, keeping yolks in half of the shell for later use.
Beat egg whites and salt until stiff, but not dry, and pile on toast slices. Make a well in the centre of each pile of egg white. Slip yolk into each well. Top with 1/2 tsp. butter or margarine.
Bake 15 minutes, or until whites are lightly browned and yolks are set. Serve at once with salad, milk and fruit. Makes 2-4 servings.
Eggs on toast, what’s not to like? But what I’m really wondering about with this recipe is whether it’s going to be worth the bother of separating eggs, beating the whites, and assembling everything on the bread.
There aren’t many ingredients, and they aren’t terribly expensive or exotic. (In fact, it looks like a lot more ingredients than it is, since I had to separate the eggs!)
I expected to have a hard time shaping the egg whites so they’d be able to hold onto the egg yolk. But, despite being a little stiff, they squished into shape nicely.
I took a lot of care to not break the yolks when putting them in the little nests.
A small dab of butter on top, and they were ready to go into the oven.
After fifteen minutes, they were beautifully lightly browned — but the yolks still looked suspiciously shiny, like they’d run all over the place as soon as you poked them.
We served the egg nests with bacon and a nice romaine salad…
Despite the shiny appearance, the egg yolks were quite solid — about the consistency of a hard-boiled yolk. These were good! Egg nests are surprisingly filling; I had been planning smoothies for dessert (to fulfill the “milk and fruit” serving suggestion), but we were all way too stuffed. The recipe could do with a bit less salt in the whites, as well. But overall, everybody really enjoyed the meal. It’s simple, cheap, and satisfying.
This 1977 egg recipe was originally scanned and shared on JB’s Warehouse and Curio Emporium.