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🍳 Eggs in a Nest

410 kcal · 30 min · 4 servings

Ingredients

• toast bread 8 slices
• butter 1 tbsp
• bacon 8 slices
• cherry tomatoes 2 pcs
• parsley, fresh 10 g
• salt pinch
• pepper, black ground pinch
• eggs 8 pcs

Instructions

1. 1. Preheat the oven to 180 °C (convection). Remove the crusts from the toast bread and flatten with a rolling pin. Brush the slices with butter and line the indentations of a greased muffin tin with one slice of toast each, so that the edges overlap slightly.
2. 2. Cut the bacon in half. Wash the tomatoes and cut into 8 thin slices. Wash the parsley, drain well, and pluck the leaves from the stems.
3. 3. Place the bacon pieces crosswise in the toast indentations. Place the tomato slices on top and season with salt and pepper. Crack the eggs and let one egg slide into each indentation.
4. 4. Place the muffin tin in the oven for about 20 minutes until the eggs are set. Carefully remove the eggs in the nest from the mold and garnish with parsley. Enjoy your meal!

Nutrition per serving

• kcal: 410
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 26 g