Let’s be honest. Eggs get boring. Especially when you aren’t regularly eating things like toast and pancakes for breakfast (though, to be fair, I treat my family to grain-free pancakes often and an occasional loaf of grain-free bread!). We eat lots of scrambled eggs, some fried eggs and plenty of boiled eggs. I make omelets at least once a week. Here’s where I start running out of ideas… and desire to eat eggs. Because eggs are nutrient-packed full of protein and fat that is essential for growing babies and bellies, not eating them is not an option.
After making a coconut-nested egg recipe from the book Make It Paleo, I decided to try something new and add cheese, which, come on, is much more satisfying with eggs than coconut.
To make cheesy nested eggs, you’ll need:
Dash sea salt
Stand or hand mixer
Parchment-lined baking sheet (I love this parchment!)
Preheat oven to 350°.
Start by separating the egg yolks from the whites, careful preserving the yolks so that they don’t burst.
Put all of the whites in a stand mixer or use a bowl with a hand mixer and beat the whites on high until they become thick and fluffy (this should only take a minute or two), dash in some sea salt as they whip.
Once the whites are nice and whipped, fold in the cheese. This will decrease the volume of the egg whites, which is fine.
Scoop four even scoops of the whites onto the parchment-lined baking sheet. Keep in mind your egg whites should be very stiff, so that when you place a scoop on the sheet, you can form it.
With the tip of a spoon, create a divot in each scoop of egg white.
Carefully transfer one egg yolk onto each scoop of egg white and form the whites to make a neat circle.
Bake for 12-15 minutes.
Let cool before serving.
These are really fun and can be eaten by hand, which makes them great for kids or even for appetizers! And my kids and I are happy to have a different option for eating our breakfast eggs.
How do you get creative with eggs?