Here's the recipe to go with my photo of the day!
Breakfast Nest Eggs
from Vegetarian Times, Jan. 2007
(love going through old magazines and finding new recipes to try!)
6 slices whole-wheat bread, crusts removed
4 medium chopped mushrooms (about 3/4 cup)
1 green onion, thinly sliced (about 2 Tbsp.)
1 Tbsp. chopped tarragon (fresh is awesome but I only had dried)
6 large eggs
1/3 cup shredded Swiss cheese
1/2 tsp. paprika
Adjust oven rack to lowest position. Preheat oven to 325 degrees Fahrenheit.
Coat 6 6-oz. ramekins (those little custard cups) with cooking spray and place on cookie sheet.
Flatten each bread slice with rolling pin to 1/8 inch thickness. Line prepared ramekins with bread slices, pressing against bottom and sides (may extend over the 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. Season 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 (or to your preference). Longer baking will produce hard-cooked yolks. Cool on rack for 2 minutes, then unmold and transfer to serving plates. Garnish with tarragon leaves, if desired.