Huevos en nido de pan, eggs in a bread nest


Huevos en nido de pan or eggs in bread nest is the result of the most incredible venture you can imagine. A bread roll is hollowed out and filled with homemade tomato sauce, Serrano ham and egg. Then it is briefly baked before it is ready to be tasted.


This tapa is so uncomplicated that in order to give it a much more personal touch, we’re also showing you how to make rolls at home.

These nests can be prepared with any kind of bread, but single rolls of round shape are preferred. The bread recipe we’re giving is a versatile one: fit for sandwiches, hamburgers or, as in this occasion, bread nests.

We’ve shaped the rolls like Kaiser rolls, but you can make simple round rolls. Or just use store-bought rolls!

Traditionally, bread nests are filled with ham or minced chorizo (picadillo de chorizo) accompanied by egg. In order to prevent the bread from drying in excess, the inside is moistened. In this case homemade tomato sauce is used, although many recipes use milk instead.

As we prefer our yolks runny, we separate the yolks beforehand and add them almost at the end of the baking or even out of the oven. But if you prefer to go for a thoroughly set yolk, just use the whole egg to fill the nest.

Huevos en nido de pan, eggs in bread nest
Author: 
Recipe type: Tapas
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 round bread rolls, recipe below
  • 4 Tbsp homemade tomato sauce
  • 8 large slices of Serrano ham
  • 4 large eggs
  • Salt and pepper to taste
  • Chopped parsley (optional)
FOR THE BREADS : 7 pieces of 4 oz (115g)
  • 10.5oz (300g) wheat flour
  • 6.2oz (175g) bread flour
  • 9.1oz (258g) water
  • 2 large egg yolks
  • 0.1oz (2.6g) dry yeast
  • 0,35 oz (10g) sugar
  • 0,25 oz (7g) honey
  • 0,28 oz (8g) salt
  • 0.45 oz (13g) olive oil
Instructions
Making the rolls
  1. Combine both types of flour with water, egg yolks and dry yeast and mix in a bowl of a stand mixer or mixing bowl if you are going to knead by hand.
  2. Add honey and salt and mix again.
  3. Fit your mixer with a dough hook attachment and knead the dough at low speed for 4-5 minutes.
  4. Add yeast and salt and mix again for 4 minutes. Add sugar and mix 3-4 minutes more. It is important not to be hard on the dough if you knead by hand, as it is a dense and dry dough.
  5. It is better to let the dough rest 5-7 minutes after 4-5 minutes kneading. When you do that, cover the dough to keep it from drying.
  6. Add sugar and mix again until the dough is smooth, about 15 minutes.
  7. Once the gluten has developed, add the olive oil. Knead until it is fully integrated.
Bulk fermentation.
  1. Place the dough into a greased bowl or container, cover with cling film and let rise until nearly doubled in size, about 2 or 3 hours, depending on room temperature.
  2. In my case the dough took 2 hours at 73,4ºF to double.
Preshape the rolls
  1. Lightly dust a table or counter with a little flour and tip the dough on it. Press lightly to degas.
  2. Divide the dough into 7 pieces, around 4 oz, and pre-shape each into a ball.
  3. Cover and let stand for 15 minutes.
Shaping rolls and final fermentation.
  1. Shape each piece into a strip of about 10-11 inches in length, just as the bretzels are shaped.
  2. Make a loose knot with the dough and take both ends towards the center, surrounding part of the cord, and inserting it in the central hole.
  3. Place on a tray, previously lined with baking paper, and repeat the process with the remaining rolls.
  4. Cover with lightly oiled film, to prevent it from adhering to the rolls, and let almost double in volume. In my case it took 1 hours and 15 minutes at 73,4º F.
Baking
  1. Preheat oven to 400ºF (204ºC).
  2. Brush rolls with milk and sprinkle with white and black sesame.
  3. Bake rolls until lightly golden, 20 minutes.
  4. Transfer to a cooling rack and let cool completely.
Assembling the nests
  1. Preheat oven to 356ºF (180ºC).
  2. Cut off the top lid of each roll. Hollow out part of the crumb to create a hole.
  3. Brush the inside with homemade tomato sauce.
  4. Place a few slices of serrano ham covering the sides.
  5. Pour the egg white into the hollow and set aside the yolk.
  6. Bake until egg white is set, about 10-12 minutes.
  7. Remove from the oven. Tip the yolk on the set egg white, salt to taste and serve immediately.
  8. You can garnish with some chopped parsley if desired.






Tips for great huevos en nido de pan

  • It is not mandatory for the tomato sauce to be homemae. Canned tomatoes can be used if you prefer, but the flavor will have nothing to do with the real thing.
  • We have shared before several recipes of tomato sauce: huevos a la flamenca or the one we used for empanada gallega. But, of course, you can use your own method for the tomato sauce. If you have tomato sauce leftovers it freezes beautifully in an airtight container.
  • In this video you can see how to easily shape the dough strips.
  • Serrano ham can be replaced by bacon, chorizo or minced chorizo as mentioned above. Maybe you’re wondering, what the minced chorizo is? It’s the meat used in making the chorizos. If it is of good quality, it will be made with natural products, without preservatives or colorants. Only lean pork, bacon, salt, sweet paprika, ground garlic, ground black pepper and white wine.
  • These nests should be eaten freshly made. Reheating the bread doesn’t give good results, as it will dry and change its texture.

These huevos en nido de pan is another tapa that should star among the ones not to be missed in your notebook. Not only because they are delicious and perfect to be enjoyed as a weekend snack, but imagine accompanying them with some champiñones al ajillo or escalivada

If not because it can also be a fantastic idea to improvise a snack and surprise our guests. Much better than a sandwich, right?

Bon appétit!

 

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