Eggs in a Nest – Wonderful Recipe – Helen Cavallo
Eggs in a Nest
When I was a kid my mother used to make this every once in a while. We thought it was magical for some reason. I haven’t seen anyone do it this way for some time so I was drawn to this video recipe for what they used to call Eggs in a Nest.
Eggs in a Nest are basically a piece of toast – toasted in the fry pan with a hole in the middle then after a few steps you break an egg into the center and once completed you have a very cool way to serve eggs. Hence …. Eggs in a Nest.
Some interesting Health facts about Eggs
Packing a punch, the humble egg is a powerhouse of nutritional goodness. An excellent protein source, you can simply boil an egg or crack it into a frying pan. Savoury quiches and frittata, creamy custards and white-peaked meringues are all made possible by this versatile food.
Archaeological evidence shows that eggs were consumed in the New Stone Age (beginning about 10,000 BC). Jungle fowl native to tropical and subtropical Southeast Asia and India were domesticated for their eggs before 7500 BC.
Chickens were taken to Egypt around 1500 BC and arrived in Greece around 800 BC. The Romans found egg-laying chickens in England and Christopher Columbus transported the first domesticated fowl to North America in 1493.
Eggs are highly nutritious and a good source of protein, antioxidants, vitamins and minerals such as vitamin A, vitamin D, vitamin E, folic acid and iron.
Egg yolks contain choline, an important nutrient that is required for brain development.
Eggs are one of the few foods that naturally contain vitamin D. All of the vitamin A, D, and E in an egg is contained in the yolk.
A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol.
Energy – a large 60 g egg provides around 300 kJ (the egg yolk contains approximately 250 kJ and the egg white about 60 kJ).