The whole family will enjoy this nutritious macaroni salad that uses whole wheat noodles and minimal sugar.
| Cook Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 1 |
Ingredients
- 1 ½ teaspoons bacon grease
- 1 slice bread
- 1 egg
- salt and ground black pepper to taste
Instructions
- Melt bacon grease in a nonstick pan over low heat.
- Cut a 2-inch hole in the center of bread slice; place in the hot skillet and cook until lightly toasted, about 2 minutes. Flip bread and crack egg into the hole; season with salt and pepper. Continue to cook until egg is cooked and mostly firm; flip again and cook 1 minute more. Serve immediately.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 208 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 285 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted amazing we used to call these bull’s-eyes growing up it’s crazy how many different names there are for them lol
I do not use bacon grease I do not like bacon what I do is spray the pan with Pam and butter my bread and use a glass to make it round than crack the eggs on the bread put it in the pan it tasted good as well I made it for my mom as well
We called it “bird’s nest” eggs or Western Roundup (NO idea why!). Love this easy breakfast. Haven’t tried it with bacon grease, but I will. We’ve always loved this made with butter!
Been eating this as a kid since the 50s, my dad use to make it for us kids. Nowadays i can modify it by adding cheese and bacon bits to the top. It’s not so bad, either. It’s also a favorite of my kids, their kids, and their kids. We called them “egg in a nest”.
I do it a little differently. I use olive oil instead of bacon grease. Try it for a slightly different taste. We love it.
In my opinion it tastes better if you put the bread on “dry” (without the bacon grease). The bacon does make a good garnish though.
My mother used to make this for me often when I was a child almost 80 years ago, I noticed too that others have added garnishes to theirs, like cherry tomatoes and raw spinach or basil, or used a heartier type of bread. I’m going to try different variations too! Thanks for reminding me of this old favorite.
I love these and have been making them for over 60 years. This is exactly the way my grandmother taught me all those years ago. About 50 years ago, I brought these to a whole ‘nother level. Instead of plain bread, I make them with French Toast. Make the egg dip to your liking. I make mine with cinnamon extract or cinnamon schnapps. Cinnamon does not mix completely with anything but alcohol. After I make the egg pocket, then comes the egg dip. I put them on the griddle without the eggs. I give it just enough time to firm up the French toast before getting flipped. Then an egg goes in each pocket. After the whites are firmed up, they get flipped. I use the cutouts as an indicator of doneness. Then it’s plated, S&P on the eggs then plenty of maple syrup.
I have always known this as Egg in a Nest. Bacon grease is good but butter is, too. Store-bought bread is good, but the best is homemade bread. Dip the bread and middle into milk or into cream, which is better, and then onto the griddle. Salt and pepper the bread. Immediately, place the egg into the center of the bread. Fry on medium low until golden and then flip to the other side. Do not salt the egg until it is done and plated. The middle can be made from a round cutter, flower, heart, etc. Set the fried middle on a corner of the bread so you still see the egg. It makes a nice presentation. The bread dipped in milk reminds me of a dish my grandmother made with homemade bread (a must) dipped in water and squeezed out. Fried with onion, if you had it, and salt and generously pepper. She called it Fetsup (my spelling for the pronunciation of the name). I would love to see how many people remember this Great Depression dish that was delicious and any variations you have.
I have been making this for over 70 years, now my granddaughters make it. We call it a One Eyed Egyptian. I use butter and add some cheese to the top after flipping, and always fry the cutout.
I have made this for over 60 years. My family calls this “Gashouse Eggs” because my parents learned to cook these from a movie in which the hotel was called the Gashouse. I make it with butter in the pan instead of bacon grease, but bacon grease would be yummy!
In addition to this, when served on a plate, I add a bit of maple syrup on top – whipped cream if I want to be decadent
I added hashed btown potatoes & Velveeta cheese & it took away the simple nice flavor of egg & toast. (I piled all on top-ugh!). Next time it will be kept separate & no chz!
Easy and quick to make. I toasted the little cut out piece of bread to dip into the egg. So good and my grandkids love this.
Delicious and fun. When I flipped it, I added a slice of rosemary ham (base) and American cheese (top). Didn’t have any bacon grease so I used butter. Saved the circle of bread I removed with the mouth of a glass and after I make this again, will make a little sandwich with the two circles I removed. If you’ve never made it, give it a shot.
Made it. It’s a fun way to cook, but tastes no different from all the ingredients cooked separately.
loved it! Easy, quick and tasty yet so simple. It works as a breakfast, brunch or a quick snack. have no picture cas i ate it imediatly, maybe next time.
Delicious I suggest adding a pinch of garlic and onion to make it even better!
I learned this recipe in my 5th grade Home EC class. I remember coming home and telling my mom about it and then feeling so proud the next day when she told me that she had made it for my dad and her herself for suhoor (the pre-fast meal in Ramadan for Muslims).
Delicious!! I added a little garlic into the bacon grease before putting the bread in… NEXT LEVEL!!!!
Have been making this for a long time. Great recipe! Have for breakfast, lunch and dinner. Grandkids really like them. DaleM