Pancakes, skillet eggs, crepes and a baffling range of omelets – and now this! Nestled eggs? 😛 Well yeah, doesn’t hurt does it? So bring it on… its food…it’s a reason to be HAPPY!
Weekends mean brunch and I love to kick-start the day by making something that will earn me smiles! It makes Gadget Guy happy … well… he did give my nestled eggs a dubious look but that was before he ran his knife through it and discovered delicious golden yolk, cheese and tomatoes with basil. Now that’s a promise of a satisfying breakfast!
You can switch the stuffing back and forth with what you might have at hand. Chicken strips for sausage, bell pepper for tomato, feta for cheddar and mozzarella. Play around with flavors till you discover what you love best.
What we have here are…. pretty simple ingredients!
Don’t forget to pre-heat the oven to 170°C/340°F. Grate the cheddar and mozzarella; slice the tomato and the sausage. Wash and trim the stalks of the basil leaves.
Slice off the top of the bun thinly; you don’t want to lose too much depth in then bun.
Stir-fry the sausage slices lightly in vegetable oil.
Scoop out the bread from the bun to make a cavity for the filling. Make sure the base and the sides of the bun aren’t too thin; they should at least be the thickness of a slice of bread. Spread the butter inside the bun and distribute 6-8 sausage slices evenly at the base.
Layer the tomato slices with the cheddar and the mozzarella till slightly more than half way up making sure you have enough space to accommodate the egg. Sprinkle the remaining cheese on the lid of the bun.
Fold some aluminum foil into a 2 inch wide strip and wrap it around the bun to give it support and prevent the bun from over baking or charring. Place the bun on a baking tray and layer the basil leaves covering the tomato and cheeses.
Carefully break the egg into the bun. If your relationship with eggs is complicated, break the egg into a bowl to make sure the yolk stays intact and then pour it into the hollow of the bun.
Bake in the preheated oven at 170°C/340°F for 20-25 minutes till the egg white is well set. Cover with the bun lid and baked for another 5 minutes till the cheese is beginning to turn brown.
Serve straight from the oven.
Now that looks scrumptious!!! The yolk should be thick and runny and the cheese stretchy and delicious; the tomato and basil will just come through! Now I could have that ALL OVER AGAIN!
- 1 Large Egg
- 1 Burger Bun – White or Whole-wheat
- 1 Sausage – Sliced (Beef or Chicken)
- 1 Roma Tomato – Sliced
- 2 Tablespoon Cheddar – Grated
- 2 Tablespoon Mozzarella – Grated
- 4-5 Fresh Basil Leaves – Whole
- 1 Teaspoon Salted Butter
- 1 Tablespoon Vegetable Oil
- Preheat oven to 170°C/340°F.
- Grate the cheddar and mozzarella.
- Slice the tomato and sausage and trim the stalks of the basil leaves.
- Slice the top/lid off the bun.
- Fry the sausages lightly in vegetable oil.
- Scoop out the bready part of the bun to make a cavity for the filling.
- Butter the insides of the bun and cover the base with sausage slices in a single layer.
- Layer the cheddar, mozzarella and tomato slices into the hollow of the bun.
- Wrap aluminum foil around the bun
- Spread the basil leaves on the cheese leaving space for the egg.
- Break the egg into the hollow without breaking the yolk.
- Bake for 20-25 minutes until the egg white is cooked and set but the yolk will remain runny.
- Serve immediately.