|Eggs in a Nest|
We get pastured meat from our raw milk dairy (can't ever eat meat from stores again - so spoiled!) - beef, pork and occasional chickens. The eggs are from our own chickens - so spoiled there too, especially since they eat a special feed that has no corn or soybeans, thus no GMO, but higher quality grains, lentils, peas and herbs, and of coarse all the household chicken scraps including fermented stuff (like old bread, soaked cereal, crepes, kefir grains, ginger from brewing ginger ale . . .).
EGGS IN A SAUSAGE NEST1/2 lb quality breakfast sausage (pastured animal best)
2 Tb olive oil
That's the book's ingredients. Use a soup spoon to get about a tablespoon of the sausage meat. I used my hand to start spreading thin, then finished pressing into muffin tin filling it up the sides. Next time I'm not using the silicone fillers you see pictured - they are too small and the egg goes over making a mess of the tin. Nice idea. I need bigger silicone muffin thingys - I think I'll just get a silicone muffin "pan".
You'll notice in the cooked nests that the sausage shrunk way down. So next time, with bigger muffin holes, I'll press the sausage up the sides higher. Anyway, crack the egg into the sausage nest. Sprinkle with seasoning. I used salt and pepper. Then drizzle on a bit of olive oil.
Bake at 350 degrees for 25-30 minutes - to your liking. Let rest about 5 minutes. Use table knife to help release the nests if you didn't use silicone. And oh ... if you don't use silicone you should grease your tins.
Monte likes them!