Eggs in Nests

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With tomatoes and artichokes as a surprise filling, Eggs in Nests make an easy and elegant weekend brunch!If you’ve been out and about the blogsphere recently one thing is pretty clear – this week has pretty much been about eggs.

Which isn’t surprising since eggs are  synonymous with Easter – candies are shaped like them, we fill little plastic ones with said  egg shaped candy and we hide them for children to hunt… and happily pilfer a few when the kids are looking … right?

So I’m sure it’s no surprise that my recipe today features…. eggs!

But not just “any” eggs. A couple of weeks ago we had a little blogger get together and Kim from Rustic Garden Bistro brought each of us a cute little bag of gorgeous eggs from “her girls”. Looking at them I knew that I just had to come up with something special to make with them.

Honestly, aren’t they beautiful??


I was also thinking about what would be a great Easter morning dish. I wanted something that was a little different from the usual scramble or poach .. and I also wanted it to be easy. A few years ago I saw a dish that was like a shirred egg except that the whites were beaten and rose up like a souffle with the yolk perched in the center . I thought they were beautiful and scribbled down a description in my notebook.  This was the perfect opportunity to try them and see what I thought.

It took a couple of tries to work out the finer points – and they were  “eggxactly” (sorry, couldn’t resist!) what I was hoping for.

Looking for some ideas for things to go with these eggs? Here is a great Easter/ Spring  Brunch Menu!!

Happy Spring Everyone!!!

Citrus Salad with Mint Gremolata

Eggs In Nests

Brown Butter and Cardamon Coffee Cake


Sparking wine/Orange Juice/Coffee/ Tea

Eggs in Nests
Prep time
Cook time
Total time
This recipe is really more of a "technique". The vegetable layer could be pretty much whatever you like - I think it would be good with some sauteed pancetta and leeks... or spinach and mushrooms, or onions and ham... or nothing at all!! As for cheese, I used gruyere, but any hard cheese would work - or could be left out as well.
Serves: 4 servings
  • 4 large eggs, at room temperature
  • salt and pepper
  • ¼ tsp. cream of tartar
  • ¼ tsp. freshly grated nutmeg
  • ¼ cup finely shredded gruyere or parmesan cheese
  • 2 Tbsp. milk or heavy cream
  • 2 tsp. olive oil
  • 2 tsp. minced fresh thyme
  • ½ cup diced, seeded tomatoes
  • ½ cup diced canned artichoke hearts
  1. Pre heat the oven to 325 degrees. Spray 4 small ½ cup ramekins with cooking spray. Set aside. In a small bowl combine the thyme, artichoke hearts, tomatoes and olive oil. Season with salt and pepper. Divide mixture among the ramekins. Fill a small bowl with cold water. Separate the eggs, placing the yolks in the bowl of cold water. In the bowl of an electic mixer fitted with the whisk attachment. , add the egg whites, salt, pepper and the cream of tartar. Beat the egg whites until stiff peaks form - about 5 to 7 minutes. Slowly beat in the cheese.
  2. Mound the whipped egg whites into the four ramekins (the egg whites will be higher than the edge of the ramekin. Using a small spoon, make an indentation in the top of the egg whites to hold the egg yolk. Using your fingers, gently remove each egg yolk and place in the indentation. Drizzle a little milk or cream over the egg yolk and season with salt and pepper. Place the ramekins on a rimmed baking sheet and bake for 10 - 12 minutes or until whites are golden and egg yolk is barely set. Serve immediately!
  3. Although you can't bake the eggs ahead of time, you can separate the eggs, cover, and refrigerate the day before as well as assembling the vegetables the day before - just cover and refrigerate.


  1. says

    You’re right, Easter = eggs. Well, not quite, but in the blogging world it totally does. I might have to rethink my Easter breakfast and make these, they look so great, and healthy. Because I’m going to need something healthy to compensate for all the candy I may or may not eat that day.

  2. Madonna says

    Oh, I want to try these. These sound so good. I think this would even be good with a simple vinaigrette salad for a light dinner.

    Nancy, I just made your flatbread again. I keep them frozen in the freezer and pop them in the toaster as needed. They accompany my Tuscan bean and tuna salad. I put a fried egg on them for breakfast. They make a healthy to-go sandwich. I have also made your semifreddo multiple times. So good. I am acquiring quiet a list on file under your name. Thanks for sharing.

  3. says

    Fancy Nancy and her souffles!!! I’m going to try these darling eggs in nests – there’s a v old book from the 1800s that has a very similar recipe – I will try to look it out for you. Happy Easter xxx

  4. says

    Hmm..I guess the ‘comment’ option on Triberr leaves the comment on Triberr! That said, thank you so much for your kind words and sweet thoughts. So needed and appreciated. Looks like he will need a triple bypass, but too weak for surgery now due to an infection from his diabetes. Very scary time.

    That the artichoke hearts in your eggs in nests. The ‘heart’ seems to be a recurring theme for me the past 2 weeks! Hope to make these soon :)

  5. says

    Missed seeing you all that day, but it’s not every day you find the house you’ve been looking for! Egg-cellent dish 😉 Simple & elegant too. I love the souffle-like texture and since we just got back from HK today – a simple brunch dish is about all I’ll be able to muster. Happy Easter!

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