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Eggs in a Nest V

M A K E S  4  S E R V I N G S

This is a particularly good way to use up glutenfree bread that has hardened, but is not quite stale. Gently heat it in a microwave oven on low for 1 to 2 minutes or until it is soft and pliable and then proceed with this recipe.

4 slices gluten-free bread of choice

2 tablespoons chopped green onion

2 tablespoons chopped fresh thyme, divided

4 large eggs

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ cup shredded Gruyère or Swiss cheese, or cheese alternative, such as Vegan Gourmet

Dash paprika


1 Put a rack in the lowest position of the oven. Preheat the oven to 325°F. Generously grease four 6-ounce ramekins. Place the ramekins on a baking sheet (not nonstick).

2 Trim the crusts from the bread. With a rolling pin, flatten each slice of bread to 1/8-inch thickness, and push and press into a ramekin.

3 Divide the green onion and half of the thyme evenly among the ramekins, reserving some thyme for garnish. Break an egg into each ramekin and season it with salt and pepper. Top with cheese and sprinkle with paprika.

4 Bake 20 to 25 minutes or to desired doneness for eggs. Remove from the oven, garnish with a sprinkle of remaining fresh thyme, and serve immediately.

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