Nest Eggs are one of my favorite breakfast dishes. They brings back memories of when I was a kid. This was my dad’s specialty. It was the only breakfast he knew how to make. It’s so simple, yet so delicious! Start off by buttering two slices of whole wheat bread on both sides. You can change up the bread if you’d like. You can even use rice bread and make it gluten free. I use my coconut butter instead of regular butter, but you can use any butter you’d like. Then take a glass and cut circles into each slice of bread. These are your “nests”.
Crack one egg into a glass measuring cup with a spout. The spout makes it easier to pour into your “nest”. Heat your skillet to medium low and grease with coconut butter. Place your “nests” and bread circles into the skillet. Pour the first egg into the nest and then crack your second egg and pour into your second nest. Sprinkle the eggs with salt and pepper. Once the white part of the egg sets, flip your nests and the bread circles. Cook until eggs are done but the yolks are still runny. Cook the rounds until they are crisp.
The bread circles are used for dipping into your egg. Once those are all used up, cut into the nest. It’s a delicious mix of egg, bread, and salt. The flavors blend perfectly together!
Nest Egg –Serves 1
2 pieces whole wheat bread
Spread coconut butter or regular butter evenly on both sides of the bread slices. Use a glass with a diameter smaller than your bread slice to cut rounds into each slice. This is your “nest”. Heat your skillet to medium low. Grease the pan lightly with coconut butter. Place the nests into the pan, along with the two bread rounds. Crack one egg at a time into a small bowl or measuring glass with a spout. Pour each egg into the center of the “nests”. Sprinkle eggs with salt and pepper. Cook until the white of the egg starts to set. Flip and cook until the yolk is runny. Flip the two rounds to brown on the other side. Use the rounds to dip into the yolk. Enjoy!
This is a staple in my house. It’s so incredibly easy to make. I don’t even know why I buy cereal! Just throw all of the ingredients into the bowl of your mixer and mix it on low until the ingredients are evenly distributed. Using a standing mixer is key because it evens out the flavors.
I love to have it as cereal or with yogurt and fresh fruit in a parfait. It’s especially good right out of the oven! Enjoy!
2 cups quick cooking oats
1 cup mixed nuts, chopped (I used almonds and pecans)
1 cup dried fruit (cranberries, pomegranate, raisons, etc)
1 tsp. cinnamon
¼ cup sweetened condensed milk
2 tbsp honey
¼ cup coconut oil, warmed to liquid
1 tsp vanilla
Preheat oven to 350F. Combine all the ingredients in your mixing bowl and mix on low until combined. Turn mixture out onto a baking sheet. Bake for 30 minutes. Mix with a spatula halfway through to keep edges from burning.
Stew and I went to a Christmas party last night. Needless to say, there was tons of food! I swore I was going to eat a nice light breakfast today. But sometimes, you just can’t resist the urge for good old fashioned buttermilk pancakes, especially on a Sunday morning! I had some buttermilk left over that I needed to use, so it worked out perfectly! Stew was on table duty, while I worked on the pancakes. These are truly the best buttermilk pancakes EVER!
I perfected the art of pancake making at an early age. I like to use cooking spray instead of butter because it makes a nice even golden color. I get the pan to medium and do a little test droplet to make sure the pan is not too hot so the pancakes cook on the inside and don’t get too crispy on the outside. Once they start to get a few bubbles, it’s time to flip! While I make the next batch, I put the pancakes on a sheet pan in the oven at 200 degrees just to keep them warm. Usually, we like to mix it up by adding fruit to the batter, but this morning we decided to use homemade cranberry butter! It was the perfect addition to these light and fluffy pillows of perfection!
Best Buttermilk Pancakes
Makes 8-10 pancakes
½ stick of butter melted
1 cup of buttermilk
1/3 cup club soda
1 large egg
2 Tbsp sugar
1 tsp baking powder
¾ tsp baking soda
1 ½ cup flour
½ tsp salt
Melt the butter and let cool. In a medium bowl, sift together baking powder, baking soda, flour, and salt. Once the butter is cooled, mix butter with buttermilk, club soda, egg and sugar in a large bowl. Slowly add the dry ingredients into the wet ingredients. Whisk until just combined. Heat a griddle or frying pan to medium heat. Spray the griddle with cooking spray. Pour or scoop the batter onto the griddle. Use approximately ¼ cup for each pancake. Brown on both sides and serve hot.
1 stick of unsalted butter at room temperature
½ cup cran-apple relish
This is the perfect use of leftover cranberry sauce from holidays! Just mix the left over cranberry sauce/relish with a stick of softened butter in the food processor! Scoop it into a pretty bowl using a large ice cream scoop. So easy!