Cute little egg nests answer the question 'What's for brunch?'
If you're on brunch duty, these won ton beauties definitely dress to impress. Your guests will be "food-stagramming" photos of them all over social media.
Yes, they are that cute. They bake into crispy, golden nests that fit perfectly in the hands of little eaters and grown-ups alike. And did I mention that these little nom-noms are absolutely delicious? Try fresh spinach with creamy feta. Yum.
You'll also fangirl over the longevity of these delightful egg nests. Bake a double batch for a weekend brunch, tuck the rest in an airtight container in the refrigerator, and you will be set to start your weekdays with a scrumptious work of culinary art.
This recipe is nut-free, sesame-free and vegetarian.
• Karen Nochimowski is the author of "6-Minute Dinners (& More!)," a newly released cookbook filled with over 100 simple and delicious recipes with six ingredients or less, including nut-free and allergy-friendly options, to help busy families get dinner on the table with ease. You will find wonderful testimonials in the book from Gloria Estefan, Alex Borstein, Katie Couric, Howie Mandel, Margaret Cho, Barbara Corcoran and many others. Karen also started and runs Momma Chef's Soup Kitchen and Momma Chef's Little Free Pantries in Chicago, which provides food at no cost to those in need around Chicago. So far Karen has provided over 20,000 meals and over 15,000 pounds of nonperishable food. Part of the proceeds from the cookbook will go toward feeding those facing food insecurity.
Wonton-Wrapped Egg Nests
6 eggs, slightly beaten
½ teaspoon kosher salt
½ to ¾ cup (70g to 120g) chopped vegetables
24 won ton wrappers
¼ cup (28 g) shredded cheese of choice (I prefer sharp cheddar)
Preheat the oven to 375 degrees (191°C).
In a medium bowl, lightly whisk together the eggs and salt. Mix in the vegetables.
Coat a muffin pan with cooking spray, and press a won ton wrapper into each opening to form a cup. Then press a second won ton into the cup diagonally so all sides are covered.
Fill cups three-quarters full with egg and vegetable mixture.
Sprinkle 1 teaspoon of cheese on top of the egg mixture.
Bake uncovered until eggs are set and lightly browned on top, 13 to 15 minutes.
Makes 12 egg nests
This recipe was taken with permission from Karen Nochimowski's debut cookbook, "6-Minute Dinners (and More!)"