Little Birds In A Nest Recipes

Steps:

• 1. Take bread slices and cut out hole in the center with a biscuit cutter.
• 2. Mix the sugar and cinnamon together. Spread half of the butter on the bread and then sprinkle the cinnamon mixture on top. Broil in oven until lightly browned.
• 3. Place remainder of butter in a hot non-stick skillet and place toast slices (browned side up)in immediately. Crack an egg into each of the center holes. Season with salt and pepper.
• 4. Cover the skillet so the yolk will cook without having to turn the bread over. Cook on medium high until the egg is over easy or over medium.
• 5. Place the toast on a plate and drizzle with pure maple syrup or honey.

Steps:

• Heat a large, dry saute pan over medium heat. Add the almond slivers and toast, shaking the pan every minute, until they are fragrant and begin to darken in areas, 3 to 5 minutes.
• Line two baking sheets with parchment paper. Melt the almond bark in a microwave-safe bowl according to package instructions. Stir in the butterscotch chips. Microwave another 30 seconds, and then stir until smooth.
• Stir in the almonds, pretzels and coconut, coating evenly. Drop the mixture, 1 tablespoon at a time, onto the prepared baking sheets. Nestle in 1 or 2 of the mini eggs. If the mixture starts to cool and become too firm to work with, microwave for 30 seconds and stir gently. Let the nests cool at room temperature until solid.

Steps:

• 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.

Steps:

• Pound the meat into sheets about an eighth-inch-thick. Place a slice of prosciutto on each, lay a sage leaf in the center and roll tightly, pressing constantly, tucking in the sides to make compact cylinders roughly three-and-a-half-inches long. Set aside, uncovered.
• Peel the eggplant and cut the flesh into large julienned strips - about the size of big french fries. Set aside.
• Cut the zucchini into julienned strips slightly smaller than the eggplant. Set aside.
• Put two tablespoons of the oil in a large, nonreactive saucepan over medium-high heat and heat until it almost smokes. Add the julienned eggplant, zucchini and salt, stirring well. Continue to cook, stirring often, until the eggplant is thoroughly soft and the zucchini barely translucent, about 15 minutes. The mixture may stick at first but will loosen as cooking proceeds. Remove the vegetables with a slotted spoon and keep them covered in a warm place. Reduce the heat to low.
• If necessary, add just enough additional oil to the pan to film the bottom. Add the garlic and orange zest and cook, stirring, for three minutes. Stir in the orange juice and tomatoes and simmer over medium heat for about 12 minutes, or until the sauce is thick.
• After the sauce has cooked five minutes, warm four large serving plates. Put the remaining tablespoon of oil in a wide, nonstick skillet over medium-high heat. When it shimmers, add the butter. Put in the beef rolls seam side down and cook until they are seared. Turn with tongs and continue cooking, shaking the pan, for about five minutes, or just until meat is nicely browned. Interior should remain pink. Remove the rolls, keeping them warm.
• Pour the vermouth into the skillet and boil, stirring to get up all browned bits, until reduced to about two tablespoons. Stir in the tomato sauce and any juices collected under the vegetables.
• Spread the sauce evenly over the plates. Make nests of the mixed vegetables and arrange two beef rolls on each. Serve at once.

Steps:

• Line a cookie sheet with foil and grease with spray-on cooking oil.
• Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
• Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
• Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.