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Eggs in a Nest

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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Baked eggs nested in Pillsbury™ Refrigerated Breadsticks topped with vanilla frosting and candy sprinkles - a colorful treat that’s ready in just 30 minutes.
by: Girl vs Dough
Updated Nov 11, 2014
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  • 6 raw eggs in shells
  • 1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
  • 1/3 cup vanilla frosting (from 16-oz. can)
  • Food color, if desired
  • 2 teaspoons pastel-colored candy sprinkles


  • 1
    Heat oven to 375°F. Wash egg shells carefully; dry completely.
  • 2
    Separate dough into 12 breadsticks. Roll each to form 8-inch rope. Twist 2 ropes together. Shape into a circle on ungreased cookie sheet; pinch ends together firmly. Repeat to form 6 breadstick circles. For easy removal from nests, spray each egg with nonstick cooking spray. Place an egg in center of each circle.
  • 3
    Bake at 375°F. for 16 to 18 minutes or until breadsticks are golden brown. Let stand 5 minutes before serving to allow eggs to set.*
  • 4
    Meanwhile, tint frosting to desired pastel color with a small amount of food color.
  • 5
    Spread frosting on baked breadstick nests; sprinkle with candy sprinkles. To eat, remove eggs from nests. Cut eggs in half and scoop out cooked egg, or peel eggs.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Growing up in a household of meat eaters, I know there is nothing like biting into a juicy, fresh-off-the-grill burger or digging into a hearty slice of meatloaf.

    So when the husband and I decided to drastically reduce the amount of meat in our diets, you’d better believe I felt like I was losing out on some of my favorite flavors.

    Over the years, however, we’ve learned how to transform our meatless meals into something as (or more) delicious than anything made with meat, including this recipe for Eggs in a Nest.

    We discovered this gem while reading Barbara Kingsolver’s book Animal Vegetable Miracle (which includes several tasty recipes) and with a few tweaks of our own, have made this dish a healthy and satisfying staple in our meat-free dinner rotation. Here’s how to get it on your own table in less than half an hour:

    First, heat a few tablespoons of olive oil or butter in a large skillet. Add chopped onion and a couple cloves of chopped garlic to the mix and sauté until golden. In the meantime, prepare a couple cups of brown or white rice on the stovetop or in a rice cooker.

    Add the next few ingredients – some chopped carrots and sundried tomatoes, along with a tablespoon of water – and sauté until the carrots just start to tenderize.

    Next, add a heaping – and I mean heaping – helping of spinach and cook it down slightly. Cover the mixture for a minute or two until the spinach is completely wilted.

    Here’s where the “nest” part comes in: Using the back of a spoon, make depressions around the edges of the pan, and crack an egg in each depression.

    Cover the pan again for a few minutes to “poach” the eggs…

    Place a serving of cooked rice on a plate, top with the egg-veggie mixture and a sprinkling of salt and pepper and voila! A meal so good, you won’t miss the meat.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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