The creamy eggs in the nest are more than a recipe: they’re a simple idea that I can’t quite define as a rich side or, with small additions, a complete dish!
I used Swiss chard but we can use spinach or catalogna. I used a whole egg, whipping the egg whites with a pinch of chopped parsley and placing the yolk in the nest, but we can also add some purée, what do you think?
If we want to enrich it, instead of just a little grated Parmigiano Reggiano before baking, we can use scamorza, provola, Galbanino or even some thin strips of speck to taste.
I left them in the oven for just a few minutes: 3–4 minutes with heat from below and 2–3 minutes under the grill to have a creamy, melting yolk, but that’s certainly not mandatory!
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I opened a recipes channel free and open to everyone on WhatsApp — no notifications, no sounds — you can subscribe by clicking the link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll find one sweet and one savory recipe!
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Easter is approaching and we’ll be flooded online with egg recipes… let’s get ready eh eh!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE CREAMY EGGS IN THE NEST
#adv
- 14 oz (about 1 lb) Swiss chard
- 2 eggs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon grated Grana Padano
- 1 pinch chopped parsley
- to taste salt
Tools RECIPE CREAMY EGGS IN THE NEST
#adv
- Parchment paper
- Skimmers
- Saucepans
- Pointed tools
FOR THE PREPARATION OF THE RECIPE CREAMY EGGS IN THE NEST
So I clean the Swiss chard, removing the ribs which I sometimes dip in beaten egg and breadcrumbs and fry!
I wash them and boil them for 5–6 minutes in salted boiling water, then let them cool completely.
I line the baking tray with parchment paper and with my hands I form nests with the previously boiled vegetables.
I whip the egg whites with a pinch of finely chopped parsley until they hold firm, shiny peaks.
I put the whipped egg whites into a piping bag with a star tip and close the nest of boiled chard, also making a perimeter that slightly covers the ring of cooked chard.
In the center I gently slide the yolk and add a pinch of salt and some grated cheese.
Bake in a preheated oven at 392°F for 4–5 minutes, adding a little extra virgin olive oil, and finish under the grill for the last minutes so that the yolk is not overcooked but runny and creamy.
Serve immediately and enjoy your creamy eggs in the nest!
Annalisa
I’ll also leave you the similar idea of the EGG CLOUDS….
read the recipe here → https://blog.giallozafferano.it/asilannablu/ricetta-nuvole-di-uova/
