Omelet ingredients—eggs, cheese, mushrooms, and herbs—get a stylish makeover when baked in a “nest” of whole-grain bread. With hard-cooked yolks, the nests make wonderful take-along breakfasts that can be heated in the microwave at work.
YIELD: SERVES 6
6 slices whole-grain bread, crusts removed
4 medium cremini mushrooms, chopped (¾ cup)
1 green onion (white and green parts), thinly sliced (2 Tbs.)
1 Tbs. finely chopped fresh tarragon, plus extra leaves for garnish
6 large eggs
⅓ cup shredded Swiss cheese
½ tsp. smoked or regular paprika
- Adjust oven rack to lowest position. Preheat oven to 325°F. Coat 6 6-oz. ramekins with cooking spray, and place on sheet pan. Flatten each bread slice with rolling pin to ⅛-inch thickness. Line prepared ramekins with bread slices, pressing against bottom and sides and overlapping where necessary (bread may extend over top).
- Combine mushrooms, green onion, and tarragon in small bowl. Season with salt and pepper, and divide among ramekins. Break 1 egg carefully into each ramekin. Top with cheese and paprika; sprinkle with salt and pepper.
- Bake 20 to 25 minutes, rotating pan after 10 minutes, or until whites are completely set and yolks begin to thicken but are still creamy. Bake slightly longer for hard-cooked yolks. Cool on rack 2 minutes, then unmold, and transfer to serving plates. Garnish with tarragon leaves, if desired.
Protein: 11 g
Total Fat: 8 g
Saturated Fat: 2 g
Carbohydrates: 14 g
Cholesterol: 218 mg
Sodium: 428 mg
Fiber: 2 g
Sugar: 2 g