egg nests and deviled chicklets.

I'm a little behind, just figuring out this whole alternate universe and am finally entering the blog world.

An EGGcellent Easter Breakfast!

This was just a fun and simple breakfast I made to get in the Easter spirit this year!

egg nests:

-whole eggs separated
-salt
-toast

Preheat an oven or toaster oven to 450°F.  Grab a baking sheet and spray, grease or line with parchment paper. Carefully separate the egg yolk from the white.  Add salt and beat the white with a whisk or an electric hand mixer until fluffy, firm and foamy.  Create a dollop of egg white on the baking sheet, and create a small indent in the top so the chicklet sits comfortably.  Bake in oven for 3-6 minutes until the outside is browned.  Place the nest on toast.

deviled chicklets:

-whole eggs

-salt

-plain greek yogurt or sour cream or mayonaise

-carrot

-pepper corns or raisin

Hard boil your eggs.  Carefully cut the top of the egg off.  Carefully scoop out the yolk.  Combine the yolk with salt and creamy substance of choice in a bowl.  Transfer yolk mixture into a piping bag or regular old plastic bag with a corner snipped off.  Squeeze yolk to fill the egg whites.  Meticulously cut carrots and pepper corns for the beak and eyes.  Carefully put the top of the egg on the chicklet's head.  Rest in egg nests!  Enjoy!

*If using greek yogurt be sure to add a generous amount of salt and a bit of garlic powder to the yolk mixture to ease the tartness.

ALSO...

These nests can also make your regular, routine morning egg slightly more exciting.  To do this, simply slip your egg yolk onto the indentation after baking the egg white nest for 3 minutes.  Pop it back in the oven for about another 3 minutes to warm and cook the yolk slightly.  Slip it on toast.  Enjoy!

*Add parmesan or gruyere cheese when beating the white for a more filling and flavourful meal.