Sugarlaws: Living Sweetly.

cheddar egg nests

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April 5th, 2010 · Print Print

I love eggs.  I love that they are comfort food, that they are a food that almost everyone eats, and I love that they can go from as simple as a hard boiled egg to this gorgeous, elegant egg nest.  These look like souffles gone crazy, and I love it.  You can’t prepare them ahead because the eggs need to be freshly whipped, but unlike souffles, these won’t deflate so quickly.  While it’s always a race to get a good photo of a souffle before it collapses, the photos of these were more of a brisk, efficient process.  But not a race, whew.

A few months ago, I posted a recipe for truffled eggs en cocotte — these are basically the exact opposite.  While those eggs were cramped tightly into ramekins, these explode outwards, forming clouds of stiff egg foam above them.  Leave plenty of room in your oven when you’re cooking them.  But aren’t they cool?

And they’re healthy, and they’re delicious, and they look good.  What more do you really need?

Souffled Cheddar Egg Nests
Adapted from eating/sf (who also has lovely photos of them)

INGREDIENTS
2 large eggs
pinch or two of salt
pinch or two of freshly-grated black pepper
1/3 cup of coarsely grated white cheddar cheese

DIRECTIONS

Preheat the oven to 350 degrees F.  Fill a small bowl with cold water and set aside. Separate the eggs, putting the eggs whites in a large bowl and gently slipping the egg yolks into the small bowl of cold water.

Season the egg whites with the salt, and pepper and whisk at high speed using an electric mixer until the whites hold stiff peaks. Gently fold in the cheese (reserving some as a garnish) and evenly divide the mixture between the two ramekins.  Make a small little hole/nest in the middle of each of the ramekins. Use a spoon to gently remove the yolks from the water and slip one into each of the nests.  Add some additional cheese onto the tops.

Place the ramekins on a baking sheet and bake for 10-14 minutes, until the whites are puffed and lightly golden and the yolks resemble sunny-side up eggs.

Serves two.


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Tags: Breakfast and Brunch



24 responses so far ↓

  • 1 Natalie // Apr 5, 2010 at 5:17 am

    These look great!  We eat fresh farm eggs every single morning, and I cannot wait to make these!

  • 2 Maddy // Apr 5, 2010 at 6:05 am

    These look incredible! I can only imgaine how scrumptious they taste!

  • 3 Rosemaryandthegoat // Apr 5, 2010 at 7:13 am

    They look amazing. Here’s a little breakfast amuse bouche (fun) you could do for breakfast sometime http://tinyurl.com/yfcmq8v

    Sherry

  • 4 MaryMoh // Apr 5, 2010 at 7:24 am

    I love eggs too. These look really interesting, beautiful and delicious. I would love to try. Thanks for sharing.

  • 5 Nirvana // Apr 5, 2010 at 8:23 am

    Gorgeous picture!

    You can’t go wrong with eggs, that’s for sure!

  • 6 Joanne // Apr 5, 2010 at 9:25 am

    These are so cute and would make for such a great brunch dish!  A lovely presentation when serving to guests.

  • 7 Kasey // Apr 5, 2010 at 3:05 pm

    Hey Katy! I’m so glad you enjoyed these as much as I did and chose to adapt them for your site. Yours came out beautifully. So fluffy! I am clearly on a souffle kick–made chocolate souffles with whipped cream for dessert for me and the husband last night =)

  • 8 Elizabeth // Apr 5, 2010 at 4:10 pm

    Yum.  They look like clouds….or really good biscuits!

  • 9 Hannah // Apr 5, 2010 at 5:53 pm

    these look terrific!

  • 10 Kristen // Apr 5, 2010 at 6:23 pm

    wow, I want to make these.

  • 11 Rosemaryandthegoat // Apr 6, 2010 at 5:04 am

    Please add, “butter your ramekins to the directions”.  I made these this morning and tried to whip egg whites by hand and that took a while. But eventually I drug out my stick blender and finished them off. Can’t wait to try them when they come out of the oven.

  • 12 Rosemaryandthegoat // Apr 6, 2010 at 5:33 am

    Had to write back. These were yummy. I just finished them off. I baked mine 14 minutes which was too long. Next time, I’m trying 12 and sprinkling a little truffle salt over them. They were so pretty — eat them fast as mine started to collapse a little, but still beautiful. — Sherry

  • 13 J. D. Baker // Apr 6, 2010 at 5:38 am

    That is possibly one of the coolest thing I’ve seen.

  • 14 Pippapatchwork // Apr 6, 2010 at 11:16 am

    Yum, those look sooo good. I love eggs, too.

  • 15 Gabby / Gypsy*Diaries // Apr 11, 2010 at 8:53 am

    ahhh… breakfast in heaven must look like this… thanks for posting this recipe will surely have to try!!! XXX

    http://gypsy-diaries.blogspot.com/

  • 16 Tarrah Dame // Apr 11, 2010 at 5:06 pm

    these sound super yummy!
    http://cuppycakebakes.blogspot.com

  • 17 Elana // Apr 16, 2010 at 1:22 pm

    I do something similar with this but I use mini Staub cocottes that I got from KaTom, a restaurant equipment store that has amazing baking supplies.  I put potatoes, olive oil, sea salt, and carrots in the bottom, and pour the eggs in.  Then I top with cheese and bake for 20 minutes. Delicious and simple

  • 18 Elana // Apr 16, 2010 at 1:23 pm

    I do something similar with this but I use mini Staub cocottes that I got from http://www.KaTom.com, a restaurant equipment store that has amazing baking supplies.  I put potatoes, olive oil, sea salt, and carrots in the bottom, and pour the eggs in.  Then I top with cheese and bake for 20 minutes. Delicious and simple
    http://www.katom.com/staub.html

  • 19 Ambria // Apr 27, 2010 at 6:44 am

    cheddar egg nests sound like a great idea. check out my website to hear and talk about breakfast!

  • 20 Ambria // Apr 27, 2010 at 6:44 am

    website = ambriamartin.com

  • 21 justcooknyc // Apr 29, 2010 at 3:29 pm

    i love how these look

  • 22 Leia // Jul 13, 2010 at 10:51 pm

    These are incredible! Quick, easy, and elegant. I served them as part of dinner tonight and have a feeling that I’ll turn to this recipe often. Thanks!

  • 23 Spanish Baked Eggs on a Red Pepper Ragout « the taste space – steam, bake, boil, shake! // Aug 31, 2010 at 2:42 am

    […] sauce with poached eggs last time they were over for breakfast, but I keep collecting more recipes to try. Shakshuka, eggs poached in a spicy tomato sauce and topped with feta cheese, has been on my […]

  • 24 Mike // Nov 4, 2011 at 10:42 am

    I don’t always eat breakfast, but when I do, I prefer good tasting eggs like the recipe in this post.

    And I don’t always read food blogs, but when I do, I read Sugar Laws. Katy has a brilliant creative site.

    And finally, I don’t own a lot of cooking supplies, but if I did, I’d prefer the ones they sell at the WEBstaurant Store. Mostly because they have ridiculously cheap prices..

    Stay hungry my friends.

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