Egg in a nest

Michael Craig

One of mum’s most-beloved breakfasts was eggs in a nest. She would usually use white toast, buttered both sides with a hole cut out of the middle for the egg to be cracked into. Our favourite part was frying off the circular cut-out in the pan and dipping it into the runny egg yolk.

We are sharing with you our version of this dish, using a flaky croissant in place of the bread and adding a side of bacon and grilled tomatoes for a little added decadence. It’s a great Sunday morning breakfast or brunch.

Ingredients

4	Croissants (Main)
4	Eggs, large
1 knob	Butter, for frying

Directions

1. To make the croissant, take a ring cutter or a glass (a size that will fit within the croissant) and press down to cut a hole into the middle of each croissant. Pull out the middle piece and set aside.
2. Preheat the grill to medium-high temperature. Heat a large oven-proof pan on the cook top to a medium heat and place the croissants in the pan.
3. In the middle of the croissants, place a small knob of butter in each, then crack an egg into each hole.
4. Let the egg fry for a few minutes until it slowly starts to set, then place the pan under the grill until the egg is cooked to your liking. Remove from the pan and serve with your choice of fried sides such as salmon, bacon, tomatoes. Season with salt and pepper.