Oh hey there cutie — get in mah belly. As if we needed another reason to love the holy egg and lauded sprout — here is one in the form of little egg nests that are almost too adorable to eat.
This is an extremely simple and endlessly adaptable recipe for your everyday breakfasting needs. I might have taken them to work the next day and microwaved them (gasp!), gobbling them up on a paper plate with ketchup like the fancy lady I am. I definitely might have gotten egg and ketchup on my scrubs. But they were delicious and filling and I regret nothing.
Eating them while standing in your staff room under florescent lighting like a hobgoblin is certainly an option — but you can also snazz these up with hollandaise, served on a pretty plate along with some sausages and a bucket of mimosas or grapefruit aperol punch. SOMEONE SAY BRUNCH.
Brussels Sprouts Egg Nests
- 1/2 lb brussels sprouts
- 1 small zucchini
- 1 small yellow summer squash
- 6 fresh eggs or more if you're using smaller muffin tin. see note.
- fresh parmesan & chives for topping
- salt and pepper plus whatever herbs or spices you want
PREHEAT OVEN TO 400*F.
With a mandoline or grater finely shred the veg into a bowl. You should have about 4 cups worth. A little more or less is no big deal. Add a tsp of kosher salt and stir it in.
Line a colander with paper towels, dump in the mixture and let it sit for ten minutes to drain out excess liquid.
Wring the veg out in the paper towels. You might have to repeat this step if you have an extra watery zucchini, they can be rather wet.
Dump dried mixture back into bowl.
Stir in pepper, another pinch of salt, and whatever else you want. Go crazy with garlic or za'atar or keep it simple with some fresh thyme.
Generously grease the muffin tin. Spoon equal amounts of veg into each of the tins and using the back of a spoon or your hands spread the mix up to the top of the sides, squishing firmly to create a sturdy little nest.
BAKE 10-15 MINUTES until the top of the nests are crispy and starting to brown.
Crack an egg into each nest and sling it back into the oven. CHECK AT 5 MINUTES and then check every 2. You want the whites almost set but not quite -- they will finish cooking out of the oven. We want that gorgeous winning yolk people, so be vigilant.
Let cool a few minutes 'til easy to handle. Shimmy a butter knife around the sides of the tin and gingerly pop the nest out. Top with flaky salt, chives and parmesan and serve hot.
- You may nix the zucchni and squash for more brussels, use about a pound of sprouts total. For a sprouts only mixture it won't be as wet and won't need to be wrung out so much.
- If you don't have a jumbo muffin tin no worries: use standard size and keep in mind 1) That the sprout nest won't be as thick if it's spread out between more cups. Which is not a big deal. 2) Set the timer for a few minutes less they'll be ready a little bit sooner.