|By Rooftop Gourmet (no sauce)|
May is National Egg Month, so I am posting a recipe for birds in a nest, or eggs fried in bread (also known as toad in a hole). I came up with a modified Italian version of this comfort food favorite, adding a bit of cream to the marinara sauce for some mellow richness. The recipe is supposed to serve two, but if you are extra hungry feel free to eat the whole thing yourself!
Italian Birds in a Nest
2 not-too-thick slices Italian bread
1 garlic clove, cracked and peeled
salt and pepper to taste
2 T. grated Parmesan cheese
1/2 C. bottled marinara sauce
2 T. heavy cream
Using a small round cookie or biscuit cutter, cut a hole in the middle of each bread slice and reserve. Heat garlic clove and olive oil in skillet over low heat to infuse oil. Increase heat to medium, add bread to pan and slip an egg into each bread slice hole. Season with salt and pepper and cook until eggs set, about 3 minutes depending on how firm you like your eggs. Flip and top with cheese. Turn off heat, cover, and let sit a couple of minutes until bottom of egg is set and cheese melts. Combine marinara sauce and cream and heat through. Remove birds in a nest from skillet, plate, and pour cream sauce over. Serves 2.
Note: Brown reserved bread rounds in the same skillet while eggs are cooking and serve alongside. Use garlic-infused oil instead of the olive oil and garlic clove to make this recipe even easier.