Coconut-Nested Eggs
We love making easy meals that look and taste gourmet, especially for breakfast. This dish is no exception—it delivers on flash and flavor, but is a breeze to “whip” up.
10 minutes
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 233 |
| Fat: | 16 g |
| Carbohydrates: | 11 g |
| Protein: | 13 g |
| Calculated for total recipe. | |
Serves: 1
Serves: 1
Ingredients
- 1/4 cup 1/4 cup 1/4 cup Coconut, shredded, unsweetened
- 2 eggs, separated2 eggs, separated
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°F.
- Separate whites and yolks, placing yolks in individual small mixing bowls.
- Beat egg whites until they are stiff.
- Fold in the shredded coconut.
- Shape the egg whites into nests on a parchment-lined baking sheet.
- Sprinkle a little shredded coconut on top of the nests.
- Pour yolks into the center of the nests.
- Bake at 350°F for 10 minutes, until the nests set and the peaks begin to lightly brown.
- Sprinkle lightly with sea salt, and serve.
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These are so cute and delicious. I don’t have parchment paper so I baked them on a baking stone greased with coconut oil (Tropical Traditions Gold Label,of course). It worked perfectly–they slid right off the stone. This also gave me the opportunity to use a set of rainbow colored tiny prep bowls that my sister gave me (they held the yolks while I made the nests). I will definitely make these again and again.
These look beautiful on the plate, and they taste awesome! Pretty simple to make, and now a “go to” item for me.
These are so quick and easy to make. I chilled them and put a smear of avocado on the top for a easy lunch to pack for later.
I just made these out of your cookbook! Very easy, delicious, and beautiful looking breakfast. I was full before even finishing one! Might have had something to do with the coconut butter and almond butter i was eating while they were cooking though 😉
I just made this for breakfast and they came out great. Easy and different. 🙂
How long do you think they’re good for? Wondering if I could make these ahead of time for breakfast throughout the week. They look amazing!
Okay so I had never whipped egg whites before and my arm about disintegrated right off my arm – but it was worth it! My yokes broke as I poured them onto my egg nests and it was a funny looking concoction when it came out of the oven. Nevertheless the flavor was unbeatable! I absolutely love coconut, so I was in heaven. Must invest in a hand blender! :0)
I’ve made these a few times now and LOVE them! I have to cook mine a smidge longer (probably my oven.) The taste is different but that’s what I love! Fun, delicious meal. Don’t forget the sea salt though it’s essential!
I made these this morning. Yum! I even used reduced-fat coconut and they were still really tasty. And I agree with christiewarren that the sea salt really does bring out the flavor.