Bloomsbury Egg Nests

Mother’s Day Perfection

Bloomsbury Egg Nests

A few days ago, I was researching new breakfast ideas to be used at Bloomsbury Inn, Camden SC.  I especially wanted something beautiful for Mother’s Day 2015.   I decided on a menu of:

Fresh Fruit Cup, dressed in local honey and fresh lime

Biscuits right out of Grandmother’s iron skillet

Egg Nests

Pepper-praline Bacon

and, Garden Fresh Tomato, seasoned and dressed

I decided on this menu, because I liked the elegance of the Egg Nest.   I knew that our farm fresh eggs from Wil-Moore Farms, Lugoff SC, would be perfect.  Then my friend from the Taraworth House, Fairfax VA, send me a recipe for Egg Nests with Gruyere.  Fresh eggs and Gruyere solidified the decision.

Bloomsbury Egg Nests

(Truth be told, I was so busy building a beautiful plate for guests that I failed to make entrée photos.  As a result, you are seeing the plate I made for my wonderful hubby.)

Ingredients: (serving for 1 so you can adjust the recipe to serve 2 or 3 or 4..I made 6 and would not make more than 6 at one time as the egg whites had to be whipped and whipped)

  • 1 farm fresh egg

  • a pinch of salt

  • 1/8 cup grated Gruyer cheese


  • Preheat the oven to 450 with a rack in the middle. Line a baking sheet with parchment paper.  Select a glass bowl (not plastic) for the egg whites.  Be positive the glass bowl and the beater whisks are dishwasher clean)

  • Separate the egg yolks and whites. Place the whites into the squeaking clean glass bowl; and, place the yolks (one per cup) in small dishes or cups.  Make sure you have no yolk in the whites or they will not fluff up correctly.  And, you must have a squeaky clean bowl for the same reason.  If you allow your eggs whites to rest for a few minutes at room temperature, they will have more volume when whipped.

  • To the whites, add the salt. It is best to begin beating the eggs slowly; you can use your stand mixer or a hand mixer.  As the eggs begin to turn cloudy increase the mixer speed to high.  Whip on high until stiff peaks form.

  • Very gently fold in the Gruyere cheese. Repeat “gently” so as not to deflate the egg whites.  All that egg white volume is based upon whipping in tiny air bubbles and they are rather fragile.

  • Create an egg white mound on the baking sheet; form the white to resemble a nest with a definite indention in the center.

  • Place the baking sheet in the center of the 450 degree oven for 3 minutes. Remove the baking sheet and add the egg yolk to the center of the white. 

  • Return the baking sheet to the oven for 3 – 4 minutes depending on the desired brownness. The egg yolk will not be firm when served.

  • Serve immediately.

The Egg Nest needs to bake in a very high oven so the whites do not turn into a Meringue cookie.  To some this may sound time consuming or slightly difficult.  Trust me – it is neither.  This was the perfect Mother’s Day entrée at Bloomsbury.  Enjoy and happy cooking.