Ingredients:
BRUNCH NESTS
12 slices white or wheat sandwich bread, crusts removed
3 tablespoons unsalted butter, melted
6 tablespoons diced ham
12 tablespoons shredded cheddar cheese
12 large eggs
CHIPOTLE CREMA
1 can (7.6 fluid ounces) NESTLÉ Media Crema
4 tablespoons chipotle chiles in adobo sauce from a can
1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
CILANTRO-AVOCADO CREMA
1 can (7.6 fluid ounces) NESTLÉ Media Crema
1 medium avocado, peeled, pitted and sliced in big pieces
1/2 bunch cilantro
1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
Directions:
FOR BRUNCH NESTS:
PREHEAT oven to 375° F. Lightly butter 12 standard-size muffin cups.
FLATTEN each bread slice with your hand. Carefully insert flattened bread slices into muffin cups so they fit snuggly. It’s ok if pieces of bread stick out, it will keep the egg from running over the edge. Brush melted butter over each bread cup.
ADD 1/2 tablespoon of diced ham and 1 tablespoon of shredded cheese to each bread cup. Crack one egg into each cup.
BAKE for 20 to 25 minutes or until egg is set (while baking, start making the cremas). Run a knife around edge of each bread cup to loosen. Serve each with about 1 tablespoon Chipotle Crema or Cilantro-Avocado Crema.
FOR CHIPOTLE CREMA:
PLACE media crema, chiles and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Chipotle Crema in a tightly sealed container.
FOR CILANTRO-AVOCADO CREMA:
PLACE media crema, avocado, cilantro and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Cilantro-Avocado Crema in a tightly sealed container.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
20 minutes
Cooling Time: 0 minutes
Servings: 12
In this recipe:
