Egg nests

Recipe from: 8/30/1990 12:00:00 AM
Ingredients 3
Servings 1


Serving Change
  • 1
    quantity basic bread dough mixture
  • 100
    fresh parsley, chopped
  • 5
    dried thyme


Preheat the oven to 200 ºC (400 ºF). Prepare the basic dough recipe as described until it has risen for the first time. Add the parsley and thyme (use 15 ml chopped fresh thyme if desired) and punch down the dough. Divide the dough into six equal pieces. Divide each piece in two and roll into long rolls, about one cm thick. Press the ends of two rolls together and fold the rolls over each other to resemble a rope. Shape into a round and press the ends together. Place on a greased baking sheet, cover with clingwrap and leave to rise until doubled in bulk. Remove the clingwrap, brush with whisked egg and bake for 15 minutes in a hot oven. Reduce the heat to 180 ºC (350 ºF) and bake for another 10-20 minutes or until done. Turn out onto a wire rack and cover with a clean cloth. Place a boiled egg in the centre of each nest and serve with butter. Makes 6 nests.

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