Bird’s Nest Breakfast

What’s Cooking in Gail’s Kitchen? The Next Step: Bird’s Nest Breakfast! For something fun, take an ordinary poached egg, lay it on a bed of greens, and turn it into a festive meal nestled in a coffeehouse cup. Sounds simple, doesn’t it? But you like toast, you say. No worries, it’s in there. Think about this attractive alternative when serving a mid-morning brunch for two or breakfast in bed on the weekend. This is how we cruise through life.

BIRD’S NEST BREAKFAST

Ingredients:

4 large romaine lettuce leaves, washed*

2 slices baguette bread, toasted and buttered

2 extra large eggs, poached or fried sunny-side up

2 tablespoons Caesar salad dressing

Red pepper flakes, for garnish

Instructions:

Gently tear romaine lettuce leaves into bite-size pieces and divide between two large coffeehouse cups. Toast artisan bread, butter, and cut into cubes. Add to each lettuce cup. Gently toss. Poach or fry two eggs, leaving the centers slightly soft. Transfer one egg to each bowl. Drizzle with Caesar salad dressing. Garnish with red pepper flakes. Enjoy!

*Add alfalfa sprouts, if available.

26 thoughts on “Bird’s Nest Breakfast”

  8. Delicious sounding breakfast, but did you happen to investigate Bird’s Nest Soup when this was named, Bird’s Nest Breakfast? My brother was served the Soup while visiting the Philippines and per his account, “made the mistake of asking what was in it.” The nest of the swiftlet used for the soup is congealed with the birds regurgitations and saliva!
    Fortunately, I don’t see any notes about swiftlet nests in your recipe!! 😂

    Liked by 1 person

    Reply

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