- Level: Easy
- Total: 15 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 372
- Total Fat
- 28 g
- Saturated Fat
- 7 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 220 mg
- Sodium
- 334 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 372
- Total Fat
- 28 g
- Saturated Fat
- 7 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 220 mg
- Sodium
- 334 mg
Ingredients
Directions
- Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.
