Would you pay 42 cents for this 1977 version of egg nests?

A 42 cent lunch would be nice! However, I’m not quite sure I’d even fork over that amount, measly it may be, for the above egg nest featured in a March 1977 publication of Homemakers. From the looks of the recipe, there’s nothing in the dish but the elements to a satisfying breakfast! The picture is what gets me. The egg yolk looks raw and the egg white puff looks like some sort of mold overgrowth – not the best thing to imagine on a sensitive morning stomach.

My modern adaptation of an egg nest breakfast uses similar ingredients to those in this retro recipe, but the result looks a lot less worse for wear. I use the egg whites to coat the bread and seal in the moisture, form a nest for the egg yolk, and then give the dish a hint of sweetness with honey and a touch of light earthiness with the fresh mint.

French Toast Egg Nests

Serves 2

Ingredients:

• 2 eggs
• 1 tablespoon milk or cream
• Dash of sea salt
• Dash of black pepper
• 2 slices of a thick, fluffy bread
• 1/2 teaspoon butter
• 1 tablespoon honey
• A few mint leaves for garnish

Directions:

Separate the egg white from the egg yolk. Reserve the egg yolks for later, keeping them whole.

In a small bowl that has the width (or greater) of the length of the bread slices, whisk together the egg whites, cream, salt, and pepper.

Over medium-low heat, melt the butter. Soak both sides of each piece of bread in the egg white mixture so that both faces’ areas are covered, and place in the saucepan.

Let the bread sit over the head for 1 minute, or until slightly browned, before flipping. Once you rotate the bread, delicately pull apart the center of each slice to create a small nest. Fill each nest with the reserved whole egg yolks, one for each bread.

Pour any remaining egg white mixture in the nests as well, equally distributing it among the two. Don’t worry about the egg whites leaking outside of the nests. Embrace the rustic look!

Immediately transfer the entire saucepan into the oven. Broil on high until the egg yolk cooks to your liking – approximately 2 minutes.

Remove from oven and present the dish in the center of the breakfast table while the toast is still in the saucepan. However, not before drizzling with honey and garnishing with mint.

Enjoy!

There is nothing quite like flipping through the pages of grandmother’s faded cookbooks in all their imperfect glory — the worn edges, the rampant sauce stains and the cluttered pencil marks. With their casseroles, ham dishes and affinity for elaborate presentation, the Betty Crockers and the Joy of Cookings provide a glimpse of food before it all became so much more complicated. At EcoSalon, we love good vintage inspiration, even when it comes to food. Welcome to Vintage Revamp, where we take old and classic recipes and refresh them with a modern-day twist.

Image: JBCurio, Aylin Erman

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Vintage Recipe Revamp: Egg Nests With Fresh Mint and Honey appeared first on EcoSalon.

Revamping American classics.

This recipe is taking you back to the early 1950s, a November 1952 advertisement in Woman’s Day to be exact. The ad glorifies Del Monte peaches by providing readers with a recipe for Peach Kringle, which is essentially canned peach slices baked into cinnamon and sugar-coated biscuits. I’m not going to argue with that combo – it sounds delicious! My challenge in making this recipe modern is to give it a healthier twist.

Canned peaches are peaches sliced and poached in sugar water. One cup of it is nearly 200 calories, near 40 grams of sugar and under 5 grams of fiber. In order to enjoy this for breakfast, it’d be nice to up the ante on fiber and keep the sugar coming exclusively from the peach itself, not from add-ins.

This 2012 version of the Del Monte classic addresses all of these concerns. Using simple and makeshift whole-wheat biscuits and fresh, unadulterated peaches, this Peach Kringle deserves an ad of its own for both its taste and sight. Enjoy!

Peach Kringle

Serves 6

Ingredients:

• 2 cups whole-wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter, chilled
• 3/4 cup almond, rice, or soy milk + 1/4 cup
• 2 large peaches
• Drizzle of honey (optional)
• Dash of cinnamon

Directions:

Preheat the oven to 400 degrees Fahrenheit.

Combine the whole-wheat flour, baking soda and salt. Mix until evenly combined. Add the butter, breaking it up with a fork or your fingers with the flour. Pour in the milk and use your hands to form a ball.

Break the dough into 6 pieces. Roll them into biscuit-sized balls and place them equal distance apart in a glass baking dish. Core and slice the peaches into wedges. Disperse them throughout the baking dish and in the crevices between the dough balls. Pour about 1/4 cup of milk into the bottom of the pan – I find that this helps keep the biscuits most while cooking and steams the peaches.

Bake for 15 minutes or until the biscuits brown. Drizzle with honey and give it a dash of cinnamon. Serve warm.

Enjoy!

There is nothing quite like flipping through the pages of grandmother’s faded cookbooks in all their imperfect glory — the worn edges, the rampant sauce stains and the cluttered pencil marks. With their casseroles, ham dishes and affinity for elaborate presentation, the Betty Crockers and the Joy of Cookings provide a glimpse of food before it all became so much more complicated. At EcoSalon, we love good vintage inspiration, even when it comes to food. Welcome to Vintage Revamp, where we take old and classic recipes and refresh them with a modern-day twist.

Images: JB Curio, Aylin Erman

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Vintage Recipe Revamp: Del Monte’s Peach Kringle appeared first on EcoSalon.