My father didn’t cook often, but when he did, his meals usually featured a pork breakfast product: bacon, sausage or his beloved country ham.
Grilled steak was another specialty of his. I used to say he and Mom switched places with the nursery rhyme characters, Jack Sprat and his wife. Usually watching her weight, Mom would meticulously trim the fat from any meat on her plate. For the most part, we kids did the same.
Dad, on the other hand, after he liberally salted and peppered his ribeye, would send a small plate skidding down the center of the kitchen table toward us. “I’ll take your fat scraps, folks. Pile them high.”
Oddly enough, Dad’s doctor never peeped about his blood pressure or cholesterol numbers. Those were the good old days.
Occasionally, my father prepared his specialty, a fancy food item he named, “Eggs in the Nest.” We usually ate them for breakfast on a Sunday, but with a few pieces of breakfast meat and thick slices of tomato, this elegant entree could certainly be served for supper. The bonus is, this meal is super easy.
Doc’s Eggs in the Nest
4 bread slices
4 “pats” of butter
Salt and pepper
Preheat oven to 400 degrees.
Separate all 4 eggs, putting the whites in a medium-sized mixing bowl and the yolks in a small bowl.
With an electric mixer, beat the egg whites until stiff. Set aside.
Arrange the four slices of bread on a baking pan. On top of each slice, heap 1/4 of the beaten egg whites, like a mound of mashed potatoes. Using a spoon, create an indentation on top of each egg white pile.
With another spoon, ease one egg yolk into each egg white indentation. Top each yolk with one pat of butter then generously salt and pepper the surface of the egg white. Repeat with the remaining bread slices.
Place the baking pan into the preheated oven and bake until the egg whites are golden brown and the yolks are sufficiently set or firm, depending on your preference. Start peeking in the oven after 5 minutes.
Serve 1-2 “eggs in the nest” per person plus the breakfast meat of your choice. Add a sliced tomato or two, if desired.
Note: If you’re a fan of avocado, smear 1/4 of a ripe avocado on each bread slice before you add the egg white.