Nest Eggs AKA Eggs and Bread

This post may contain affiliate links. Please read my disclosure policy.



Nest Eggs AKA Eggs and Bread

Shortly after marrying my husband he sprung this breakfast on me that I thought was some absolutely ridiculous bachelor thing he came up with.  It is simple, too simple I thought for it to actually exist in the culinary world.  Although he assured me that it is a mid-west thing and he grew up eating it.  I later found out it exists all over the USA and everyone calls it something different.  Only taking 10 minutes to prepare and having very little cleanup, this breakfast wins our “Simply Delicious” award.  Oh, we don’t have an award badge?  Hmmm, I better talk to Mr. W about that.  He does all the design work for The Slow Roasted Italian.  Fabulous designer isn’t he?  {{{gush}}}

A delicious piece of grilled bread with an egg over easy in the center.  Now, that is where he lost me…  I don’t care for eggs over easy.  I don’t like anything runny about an egg, runny egg is a raw egg if you ask me.  That could come from my childhood, where my dad would make breakfast for the 7 of us and surely my entire egg was always runny and undercooked (actually the thought of it kind of made me a little sick, just now).  Sorry dad, but you didn’t make the best eggs back then.  Now, though I can attest to the fact that he is a fantastic breakfast cook.

Mr. W tells me that he loves this breakfast. So, because he was not feeling well yesterday, I thought it would be nice to wake up to this loved breakfast from his childhood.

He woke up this morning and when he saw breakfast he had a HUGE smile on his face.  Of course after he woke up, he can’t resist teasing me.  Apparently I make some fancy smancy version of eggs and bread.  Cutting out a circle, he has informed me that you just tear it out by hand.  But, the end result seems to be the same.  He loves it!  Evidently though, I missed a HUGE step in serving this masterpiece.  I am told it is served with maple syrup.  HUH?!?!  Oh well, so there you go…  A flooded nest egg…  Flooded with maple syrup.  Enjoy!

egg in a piece of toast

Nest Eggs AKA Eggs and Bread

Donna Elick
Oh well, so there you go… A flooded nest egg… Flooded with maple syrup. Enjoy!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Method Stovetop
Servings 1


  • 1 piece bread
  • 1 tablespoon butter
  • 1 egg
  • salt and pepper to taste
  • maple syrup for serving


  • Take one slice of bread (I used a slice from our Milk and Honey White Bread loaf – it is incredible). Butter bread on both sides (yes this means you will get your hand dirty if you do it right). Lay bread on cutting board and cut out a circle using a cookie cutter or a glass, apparently you can just tear out a circle too. Using a glass or tall cookie cutter you can avoid sticking your finger in the butter, as you can I did a really good job there.
  • In a medium skillet over medium heat place bread in pan.
  • Allow one side to cook, once golden brown flip bread.
  • Immediately crack egg into the egg center, sprinkle with salt and pepper to taste.
  • Cover with lid or dome with a heat safe bowl. I used a griddle instead of a skillet, so I used a bowl to dome the nest egg.
  • Allow to cook until the white is set and the yolk is runny. Be careful of your cooking temperature, too high a temperature and the bread will burn before the egg cooks, and too low a temperature the exact opposite.
  • Serve immediately with maple syrup if desired.
  • So, you are probably asking yourself what I ate. I don’t like runny eggs and this was breakfast. I made a slight modification. I scrambled up my egg before pouring it in the bread. Once it was mostly set, I flipped it back over and let it finish cooking. Wah la!! Scrambled Nest Egg! Oh and no maple syrup for me. I forgot to shoot the Scrambled Nest Egg, but you get the idea. I served this dish with a side of turkey sausage for extra protein.
  • Fantastic and filling!!!


Serving: 1 | Calories: 240cal | Carbohydrates: 14g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 194mg | Sodium: 285mg | Sugar: 2g | Fiber: 1g | Calcium: 63mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally Published July 26, 2011

The Simple Kitchen cookbook affiliate linked banner

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


  1. Mmmm, toad in a hole. hee hee. Lovely name, isn't it? I haven't made this in years. It's time to change that. Although, I've never had this with maple syrup. I'll just take it well buttered without the syrup. ๐Ÿ™‚

  2. This was a childhood favorite of mine. I love a runny egg. I know what will be on my breakfast table this weekend.

  3. I have never tried this but I have seen it in a few blogs recently, with variations. Now I am curious to try. I love well done eggs also, now 'raw' eggs:)

  4. Oh, my mom used to make these for us! We called them Eggs with Hats. I wasn't especially fond of the eggs, but I always wanted extra hats ๐Ÿ™‚ You have your spinach issues and I have my runny egg issues…LOL.

  5. hubby likes this breakfast too, nest eggs are called in my house. Just like you, i don;t care much since it has that runny egg that makes me sick to my stomach.
    Lucky me, I'm not eating egg yolks anymore. Ha ha

  6. My kids loved these when they were little – I will have to make them again! Such a fun meal!

  7. Just saw this and as I read it and read how it's done I had an idea……what about a french toast version? Seems like a perfect adaptation…….and goes even better with the maple syrup too! Just a thought lol.

  8. I call it "egg in the hole" and I toast the bread first, cut hole with glass and butter. Put in pan, add egg and use circle of bread for the 'hat'!

  9. When my son was growing up this was one of his favorite breakfasts. Never heard of putting maple syrup on it, though. Maybe it's a Midwest thing? My son would probably love that addition!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating