One of my favorite traditions is making breakfast for my brother, Shorts, when we are home for holidays. We have been eating these open-faced breakfast sandwiches we call "eggs in a nest" since we were kids. It's simple, delicious, and a much more exciting twist on your standard egg-and-toast breakfast.
The first step is to toast the bread slightly, to give it a head start before it hits the pan. Then, cut circles out. I always use the same glass that reminds me of my Granny.
I love my yolks a little runny; it makes a yummy sauce on your plate for the bread circles, which, in my opinion, are the BEST part about this breakfast.
The first step is to toast the bread slightly, to give it a head start before it hits the pan. Then, cut circles out. I always use the same glass that reminds me of my Granny.
Place the bread and circles in a well buttered and medium-heated pan. I like to ensure there is a little melted butter on both sides of the bread. Crack an egg into each opening, and cook the eggs to your preference. Season to taste with salt and pepper.
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