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Eggs in a Nest Recipe - This easy breakfast recipe with eggs makes for a beautiful presentation when you're hosting a breakfast or brunch.
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#pauladeen #loveandbestdishes
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0:00
- Hey y'all, come on in the kitchen.
0:03
I am making a dish that
0:06
is so appropriate for breakfast, brunch,
0:11
a ladies luncheon,
0:14
or even dinner.
0:16
So I'm working with filo dough here
0:19
and I do buy the frozen prepared product,
0:24
because it's so good and it makes things so much easier.
0:30
And I've said a hundred times,
0:32
I like prepared products that are good.
0:37
So filo dough is very, very thin
0:42
and it's very fragile,
0:44
and it dries out very, very quickly.
0:47
So I have gotten out three sheets of filo dough.
0:50
I think it's three sheets.
0:52
Let's see.
0:55
All right, so what we're gonna do is
0:59
take our filo
1:03
and we're gonna brush it
1:07
with melted butter and garlic.
1:11
So we gonna give this filo a little punch.
1:17
Now because this dries out so quickly,
1:20
I'm gonna put a damp paper towel on it
1:25
and keep it soft until we get ready to
1:34
put our dish together.
1:37
And the name of our dish is eggs in a basket.
1:44
So our filo is gon be our basket.
1:48
- [Eddie] Now is there garlic in the butter?
1:50
- Yes, there's garlic in the butter
1:54
and you can use real garlic or garlic powder.
2:00
Uh oh, see how easily this tears
2:03
and as it dries out,
2:08
it gets even more fragile,
2:10
but don't worry about if it tears, just.
2:15
This makes such flaky layers
2:19
that it's not gonna matter if it tears a little bit.
2:25
So here we go.
2:26
That's our last sheet so,
2:31
like I said, I'm buttering them real good
2:33
with garlic butter.
2:38
And then I have a damp paper towel here that I'm gonna use
2:43
to keep it nice and moist.
2:51
But before I do that,
2:52
I'm gonna cut this into fourths.
2:57
So right down the middle.
3:02
Let me see how big do I want these.
3:08
How big do I want these?
3:10
I think fourths might be a little big.
3:15
But that's what I ask everybody to do in this recipe
3:19
so I'm gonna do that.
3:21
All right, here is my,
3:24
Oh that's (laughing), that's a torn up filo.
3:28
What'd I do with my paper towel?
3:29
Here it is.
3:31
So, I want to make sure that's good and damp.
3:44
Okay.
3:48
And now I'm gonna cover it
3:51
with a clean dish cloth.
3:56
Okay.
3:57
So over here in our muffin tins,
4:00
I have buttered these with the garlic butter.
4:03
So hopefully they won't stick on us.
4:07
Now I'm gonna,
4:09
you know when I first formulated this recipe,
4:12
I can't remember which book it's in.
4:14
Do you know, Teresa?
4:17
It says kid friendly eggs in a nest.
4:21
So this could have been in one of my children's cookbooks
4:26
because you bake off your pastry
4:30
and then you just scramble your eggs and put it in there.
4:33
Well, I'm gonna just change this up a little bit.
4:35
I'm gonna poach the eggs
4:38
and I just bet you a dollar, Teresa,
4:40
it is in one of my children's cookbooks
4:43
because I wouldn't recommend
4:46
children working with boiling hot water.
4:53
- [Teresa] That would make sense.
4:54
- I've got my hot water back here that I salted
4:58
and I added about a fourth of a cup of vinegar.
5:04
And when you are.
5:05
(scraping)
5:07
When you're poaching an egg
5:10
you wanna kinda get your water to swirling
5:14
in that vinegar.
5:16
I'm gonna add a little bit more vinegar, Eddie.
5:19
Because, that one
5:25
kind of spread out a little bit on us.
5:28
But that vinegar will help shrink that egg
5:32
so it'll stay,
5:37
so it'll kind of stay in one piece.
5:47
Okay now when you're,
5:54
when you are poaching eggs
5:57
you can cook 'em to the done-ness that you like.
6:04
I'm one of these, I don't like,
6:08
I don't like my whites runny.
6:13
I do like 'em done.
6:15
All right, now where did that other egg go?
6:18
Where did he go, I can't tell you.
6:21
Little bit longer on that one.
6:24
Do you see our other egg Eddie?
6:26
(laughing)
6:27
- [Eddie] You've lost him.
6:28
- [Paula] I've lost him.
6:29
(laughing)
6:38
Whoops.
6:40
- [Eddie] There you go
6:41
- [Paula] There you go.
6:42
- [Eddie] There in the middle.
6:45
- That's what the triplets say, especially Amelia.
6:47
There you go, that's right.
6:53
All right, now I'm just scooping off the kind of foam.
6:56
Now Michael,
7:01
would like his egg just like that.
7:05
Really runny.
7:10
All right, now where, where'd that egg go?
7:18
Oh yeah, that one's real pretty.
7:21
So I probably wound up adding like a third of a cup
7:24
of vinegar to this big pot.
7:31
Oops, no, a little bit longer on that one.
7:36
Okay, Eddie, I think that was about right too,
7:38
so I'm just gonna do enough for four.
7:43
So you can do those,
7:46
Cook those and put them aside.
7:50
And now we're gonna go back to our filo.
7:54
All right, so back to our filo.
8:01
You can't hardly tell the filo from the,
8:04
(laughing)
8:05
from the paper towel.
8:24
I'm gonna trim this down
8:28
because I think that would be,
8:31
I did butter that didn't I, yes I did.
8:35
All right, so we just gon press our filo
8:40
into our muffin tins.
8:46
And again, I'm gonna
8:50
trim off some of that.
8:55
I think I'm gonna a separate these
8:56
so maybe they'll have a chance at browning better.
9:01
So we're going to put these in our preheated 375 degree oven
9:06
and we're gonna bake 'em for about 15 minutes
9:10
and then we're gonna bring out our shells and
9:17
put our dish all together.
9:20
Well y'all, I know that I look totally different
9:22
when we started this recipe
9:24
but while I was waiting for our shells to cook
9:30
I had the worst hot flash.
9:33
My whole head got sopping wet and it was just
9:36
sweat was just pouring down me.
9:37
I hope, I hope y'all are not,
9:41
I hope y'all are spared hot flashes because they are bad.
9:45
They are bad.
9:46
I felt like I was fixing to light on fire at any minute.
9:49
So I had to throw my hair up,
9:50
get it up off my neck and find something a little cooler.
9:54
So that's what happened
9:57
in the 10 minutes that these were cooking.
10:00
So they look good.
10:02
There's not a whole bunch of room.
10:04
that one, that one
10:08
I didn't have it back good enough.
10:10
I'm gonna put our oven on broil
10:18
because we're gonna melt our cheese on top of our egg.
10:24
Now I'm just gonna put a little bit of ham
10:29
in each one of these cups.
10:32
And now remember you can cook your egg any way you want to.
10:35
You can scramble it, you can poach it.
10:40
So it's just a matter of preference.
10:43
Your preference, it's your call.
10:45
See the way I didn't stand that one up
10:47
and it kind of folded over.
10:50
This makes a pretty little display, though.
10:57
Tuck that little piece of white over under.
11:02
Okay.
11:06
See how pretty these look
11:15
and this one's gonna be tricky since I,
11:20
there we go.
11:24
And you can salt and pepper these,
11:28
didn't this time, but I did salt
11:32
my water that I boiled 'em in.
11:37
And let's see, I think I will
11:43
use the coarse ground black pepper
11:46
on it just to,
11:51
that one hadn't even been open.
11:52
I know I've got one that's open.
11:58
Yeah.
12:00
No sense in opening up another one.
12:07
These have got big holes, so
12:10
have to be careful or you'll get 'em too peppery.
12:14
Now I'm gonna top these with cheese.
12:18
And again, the cheese is your preference.
12:22
You can use any cheese that you like.
12:24
I'm just using a mild cheddar
12:27
but any kind would be good on it.
12:32
Gruyere, mozzarella.
12:39
Oh my gosh, what am I missing?
12:41
Mozzarella, cheddar.
12:43
- [Eddie] Swiss. - A Swiss would be
12:44
delicious with it.
12:46
So it's really your preference
12:50
but this looks so, so, so, so, so good.
12:55
And like I said
12:56
these just make a nice little,
13:01
nice little brunch dish.
13:03
And even if you're serving it buffet style, you know, these
13:07
you can put 'em out and put 'em on a platter
13:10
and everybody can just help themselves.
13:15
So in the oven that goes and we'll keep a close eye on it.
13:21
And it won't take but just a minute for that cheese to melt.
13:25
Y'all, I shut the oven door and you're supposed to
13:27
never shut the door when you're broiling.
13:30
You always wanna leave it cracked.
13:31
And I just shut it like I'm going about business
13:34
and look, they got really really brown quick.
13:39
When you're broiling something
13:40
you can't take your eyes off of it.
13:45
Okay, here we go.
13:48
I'm trying to get these up
13:52
without breaking 'em.
14:00
I think I'll just do three on this plate.
14:04
Cause I like odd numbers.
14:13
And I'm gonna get a piece of parsley.
14:16
I always laugh,
14:17
you know, we'd have to have our vegetables.
14:21
So there we go.
14:25
And, uh oh, falling off the vine,
14:30
and a little tomato for color.
14:35
And it's just a beautiful, beautiful little dish.
14:41
I hope y'all like it.
14:44
Looks like we went to a lot of trouble, but really,
14:46
we really didn't, did we?
14:50
And like I said, if you want to make it really easy
14:52
just scramble the eggs rather than poaching it.
14:55
But I just love the way the poached egg looks.
14:59
So love and best dishes, y'all.
15:01
I'm fixing to feed Eddie
15:04
'cause these are cooked the way he likes 'em.
15:07
Okay Eddie?
15:09
- [Eddie] Ready.
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