Eggs In A Nest – Canyon Bakehouse

My all time favorite breakfast as a child (and as an adult) is Eggs In A Nest (at least that is what we called it in our home, I know it goes by other names as well).  My mom used to make this for me when I was younger, and I love it.  It brings back so many memories.  It’s very quick and easy to make, so it makes a great breakfast option on the weekends or on week days when you are getting ready for work and need to make something quick.

The Mountain White Bread was the only bread I didn’t sample in the previous two days.  I already knew that I wanted to make Eggs In A Nest with this bread, so instead of having breakfast for three meals yesterday I figured I would save this one for today.  When you make these Eggs In A Nest, you’ll need to cut out little squares in the center of the bread to place the eggs.  When I was younger my mom would toast these up for me all so but today and I decided to just try them as they were, no butter, no toasting just pop it in my mouth and see how this bread tasted all by its self.

It’s truly great!  The texture is perfect, and has a slight sweetness to it.  I have to say this “white bread” could beat out all those main brand gluten filled breads in flavor.  This would make great sandwich bread with out even having to toast it before hand.    I also think that if you were to cut this up in cubes, mix it with some herbs and bake it in the oven it would make for some great croutons.  All in all it seems like a very versatile bread (same goes for the San Juan 7 Grain).

Eggs In A Nest

2 slices of bread – Canyon Bakehouse GF Mountain White Bread

2 eggs

butter

salt and pepper

  • Cut out a small square in the center of each slice of bread
  • Lightly butter both sides of bread and place in pre heated skillet (low-medium heat)
  • Gently brown the first side of toast
  • Crack one egg and place in the center of the first piece of bread (repeat for the second one – I do not eat the yoke so I use only the egg whites)
  • Season with salt and pepper
  • Once egg has started to set, flip and cook until egg is no longer runny
  • Serve and enjoy!
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15 thoughts on “Eggs In A Nest – Canyon Bakehouse

  1. I started to make eggs in a nest over 30 yrs ago, at that time I only used home made Italian Bread ! That’s the only way Jenny would eat her eggs, and sausage with maple syrup. At that time I had to be creative with my cooking, So my girls would try new things. And shes is still making and trying new things! Great Job~~Mom~~

  2. My kids really likes eating breads for their snacks and I have been making creative bread cooking/making for them. Glad to read this blog because I can have new things to try. Love this!!

  3. Hi Jen,
    This is a great post! My kids will really love this creative preparation of bread. They have enjoyed my different styles of making attractive bread. I’ll this at home. Thanks

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  5. My kids will really love this creative preparation of bread. They have enjoyed my different styles of making attractive bread. I’ll this at home. thanx for the post.

  6. I’ve been living a sheltered life! Everyone seems to have heard of this except me :) I love eggs and have (I thought) eaten them every conceivable way. I guess not! But by tomorrow I will have ;)

  7. I’ve been trying all kinds of gluten free breads. I just found one called Canyon Bakehouse. It is by far the best. Has anybody else tried this yet? I can only find it at Whole Foods.

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