Egg nests is one of our favorite meals. It is delicious, easy, super healthy and you feel great after you eat it. We frequently make these for breakfast on Saturday mornings. They are a great way to use up any leftover veggies in your fridge from the previous week. You saute veggies in a pan and then make small wells and crack eggs into those and the eggs cook and adhere to the vegetables making them into a nest around the egg. The recipe below is just what we happened to use the day we took this picture, but really the possibilities are endless. You can use any type of green, add any vegetables that you want and try any combination of spices that you desire.
Got the idea from the blog Clean Eating Machines
1 T. olive oil
2 cloves garlic, minced
1/2 medium onion, chopped
1 head kale, washed and chopped
1 zucchini, diced
1 jalapeno, minced (seeded or not depending on your preference)
2 T. Parmesan cheese
salt and pepper to taste
1) heat a nonstick skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the zucchini and saute for about 2 more minutes. Add the kale and saute until wilted.
2) your vegetables should cover the entire bottom of the pan. Make four wells in the vegetable and crack an egg into each well. Cover the pan and let the eggs cook until they have cooked through, about 4 minutes. They should still be slightly soft to the touch. Sprinkle with Parmesan cheese, salt and pepper. Serve immediately.