Betty demonstrates how to make Fluffy Egg Nests for Mother’s Day. This would make a great breakfast for Mom on her day!
Fluffy Egg Nests
4 slices of bread (You may use whole-wheat bread or white bread.)
2 tablespoons butter, melted
4 eggs
salt and pepper, to taste
2/3 cup Velveeta shreds (You may substitute shredded American cheese or shredded Cheddar cheese.)
Toast bread and place in a single layer in an appropriately sized baking pan. Brush ¼ to ½ tablespoon melted butter on top of each toast slice. Set aside. Separate eggs, placing egg whites in a medium-sized bowl and placing each yolk back in its broken shell until ready to use. (It is convenient to let yolks rest in their broken shells in an egg carton.) Salt and pepper egg whites, to taste. Use an electric mixer on medium speed to beat seasoned egg whites until stiff peaks form. Divide beaten egg whites into 4 equal portions. Heap each portion onto the top of a slice of buttered toast. Smooth edges. Using a teaspoon, make a hollow at the center of each mound of beaten egg whites. Gently slip each egg yolk into one of the hollows, trying not to break the yolk. Salt the tops of the yolks, to taste. Sprinkle one-fourth of the cheese over the top of each egg nest. Bake at 350 degrees (F) until egg whites are browned and yolks are just firm, about 20 minutes. Test yolks for firmness by running a knife from the side into the center of the egg yolk. When the knife comes out clean, the eggs are firm. Shorten the cooking time if you want the eggs less firm. When eggs are done to your taste, remove egg nests from the oven and let them cool on a cooling rack about 5 minutes. Transfer to a nice serving plate and serve while hot. This is a lovely treat for Mom on Mother’s Day! I hope you enjoy the recipe!–Betty ♥♥♥
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