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


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!



Today I made my first frittata. I looked in my Essentials of Classic Italian Cooking cook book to get the basic idea of how to make a frittata and just ran with it. I looked to see what I had, pancetta, fresh spinach, baby potatoes, onion, garlic and rosemary and just used all of it. I have to say it came out pretty darn good.

I like many other cooks don’t always measure. I learned that from my grandmother. It was always a pinch of this, a dash of that. Many times I find it hard to actually follow a recipe, I tend to read them, get the basic idea and adapt them. So if these amounts are not accurate, I’m sorry.


1 package of diced pancetta

1 small onion diced

1 1/2 cups firmly packed fresh spinach leaves chopped

4 small potatoes – cubed

1/4 cup olive oil

6 eggs

two cloves of garlic minced

2 sprigs of rosemary chopped

1/2 cup heavy cream

1 tsp pepper

1/2 cup parmsean cheese

Turn oven to 350 degrees

In a small skillet sautee the pancetta until lightly browned. With a slotted spoon transfer the pancetta to a plate lined with paper towels. In the same pan sautee the onions until lightly browned (3-5 minutes). In a 10 inch sautee pan add the oil and cubed potatoes. Cook until softened and browned, about 8-10 minutes. Once the potatoes are fork tender, add the onions and pancetta to them, keep on low heat. Sautee the spinach and garlic in the pan you used for the onions and pancetta. Add to the potatoes

While the potatoes cook beat the eggs, rosemary and cream in a medium bowl. After the spinach and garlic has been added to the potatoes, add in the beaten egg mixture. Cook over low heat until eggs have set and the top is still loose.

Sprinkle with cheese and put in the pre-heated oven for 15 minutes until set and lightly browned on top. Take out of oven, cool for a few minutes. Loosen the frittata by running a rubber spatula around the edges of the pan. Transfer to a plate and slice like you would a pie to serve.