Bird in a Nest Recipe

Whip up a delightful Bird in a Nest—an egg baked into a slice of bread with bacon, goat cheese and a special spice blend, paired with spinach and fresh berries for a perfect start of the day!

Cook Time15

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 422kcal

Author: Linda

Ingredients

1 teaspoon olive oil
1 teaspoon butter
1½ cups raw spinach loose leafed
1 slice Italian bread
1 egg
2 tablespoons crumbled goat cheese
1 slice bacon cooked and crumbled
Knorr Secret d’Aromes seasoning to taste

Instructions

With a round cutter, approximately 2 inches in diameter, cut a hole in the center of your slice of bread. (This can be done using a knife, a shot glass, or a cookie cutter.)
Cook and crumble as many slices of bacon as desired.
Heat on medium ½ teaspoon of olive oil in a skillet and then add the spinach leaves.
Sauté the spinach leaves for about 1 minute, until just glistening. Remove from heat and arrange in a thin layer on your plate to create a bed for the nest.
Add the remaining ½ teaspoon of olive oil and 1 teaspoon of butter to the skillet and heat on medium until sizzling.
Place the slice of bread and the round piece you cut out in the skillet to toast.
Immediately break the egg over the hole in the slice of bread and let the yolk drop right into the hole. The remaining white can be dropped around the top side of the toast around the hole.
Let it cook for one to two minutes, checking the underside until it is lightly browned (toasted).
With a large spatula, carefully flip the slice of bread and egg completely over to cook the other side. (Don’t worry if the egg gets a little messy, as I tell my kids, “It still eats the same!”)
Also, flip the small round piece of bread to toast the other side as well.
Let the underside cook for one to two minutes (depending on how runny or firm you prefer your yolk to be).
While it's cooking, sprinkle the crumbled goat cheese and bacon all over the top.
Shake the seasonings all over the top of the bread to taste.
Remove from heat, and carefully plate your “Nest” on the sautéed spinach. It’s ready to eat!

Notes

When I am making several of these, I often cook these “Nests” on a griddle. This recipe is for the ‘Her’ version. The ‘His’ version includes two slices of bacon, additional goat cheese and seasoning, and no spinach (my husband is not a fan). You can decide how you like it.

To store the Bird in a Nest, place it in an airtight container and refrigerate it for up to 2 days.

To reheat, use a skillet over medium heat for a few minutes or microwave on medium power for 30-45 seconds. This ensures the egg remains intact. Reheating in the oven at 350°F (175°C) for 5-7 minutes is also effective to maintain crispiness.

Nutrition