Egg-Ham--Cheese-Brunch-Nests

It’s Easter time!  But before I sign off and get ready for the weekend festivities, I wanted to share with you one of our favorite spring breakfast/brunch recipes.

This recipe, I developed for Nestle  last year.  It was such a hit with my family, my four-year-old asks for these “huevito-cups” every time he sees the muffin tins.  I love sneaking vegetables such as broccoli and mushrooms before I crack the egg inside the cups.  The veggies hide tucked away between layers of cheese and egg.  My kiddo will never knows they are there.

We love to add some spicy zest to our breakfasts, and as an alternative for salsa, I used Nestle’s Media Crema to create a couple of sauces to drench your brunch nests in:  Cilantro-avocado and Chipotle crema.  I love the cilantro-avocado crema, but when I’m feeling brave and feisty, I kick it up a notch with a dollop of chipotle crema.

Enjoy these with your family this weekend!

Wishing you a safe and happy Easter!

Egg Brunch Nests

Yield: makes 12

Ingredients

    Brunch Nests
  • 12 slices white or wheat sandwich bread, crusts removed
  • 3 tablespoons unsalted butter, melted
  • 6 tablespoons diced ham
  • 12 tablespoons shredded cheddar cheese
  • 12 large eggs
  • Chipotle Crema
  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 4 tablespoons chipotle chiles in adobo sauce from a can
  • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • Cilantro-Avocado Crema
  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 1 medium avocado, peeled, pitted and sliced in big pieces
  • 1/2 bunch cilantro
  • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • Directions:

Instructions

    For Brunch Nests
  1. Preheat oven to 375° F. Lightly butter 12 standard-size muffin cups.
  2. Flatten each bread slice with your hand. Carefully insert flattened bread slices into muffin cups so they fit snuggly. It’s ok if pieces of bread stick out, it will keep the egg from running over the edge. Brush melted butter over each bread cup.
  3. Add 1/2 tablespoon of diced ham and 1 tablespoon of shredded cheese to each bread cup. Crack one egg into each cup.
  4. Bake for 20 to 25 minutes or until egg is set (while baking, start making the cremas). Run a knife around edge of each bread cup to loosen. Serve each with about 1 tablespoon Chipotle Crema or Cilantro-Avocado Crema.
  5. For Chipotle Crema:
  6. PLACE media crema, chiles and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Chipotle Crema in a tightly sealed container.
  7. For Cilantro-Avocado Crema:
  8. Place media crema, avocado, cilantro and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Cilantro-Avocado Crema in a tightly sealed container.
http://www.nibblesandfeasts.com/2013/03/egg-brunch-nests-with-cilantro-avocado-crema-or-chipotle-crema/

Otra vez… en español!

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