You can’t see it very well in this photo, but there’s a cooked egg nesting in the middle of this slice of Italian bread. Charm & Salt blog posted this recipe from Rachel Ray, and it lent itself splendidly to a nondairy adaptation. Great meal!
Baked birds in nest
1 loaf Italian bread
5 tablespoons margarine
3 cloves garlic, 1 crushed and 2 chopped
salt and ground pepper
1/4 cup parsley, finely chopped
1/4 cup grated soy parmesan
2 tablespoons extra virgin olive oil
1 onion, finely diced
2 15-ounce cans fire-roasted diced tomatoes
1/2 cup basil, torn
Preheat oven to 400 degrees F.
In a small pot over low heat, melt the margarine with the crushed garlic clove. Using a pastry brush, brush the inside of a casserole dish with some of the melted margarine to keep the eggs from sticking.
Cut 6 1″ slices from the loaf of bread. Cut a hole into the middle of each, about 1″ in diameter. Place the slices of bread into the casserole dish.
Using a pastry brush, brush each of the slices of bread with the melted garlic/margarine, then sprinkle with parsley and soy parmesan.
Crack an egg into a small bowl and pour it into one of the bread holes. Repeat until all the bread “nests” are filled with an egg. Being careful not to disturb the eggs in their nests, place them into the oven and bake until soft or medium hard, 10-15 minutes, depending how runny you like your eggs.
Meanwhile, in a skillet over medium-high heat with the olive oil, cook the onion and chopped garlic until tender. Add in the cans of tomatoes and let cook until slightly thickened, about 5 minutes. To serve, spoon a puddle of tomato sauce onto the bottom of each plate. Top with some spinach, then an egg in a nest, and garnish with more sauce and some basil. Season with salt and pepper. Makes 6 servings.