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The Voice of the Black Community

Table Charlotte- Recipes for the Week

Egg in a nestóthe dragon breath edition
Make it a breakfast favorite with onion
Published Thursday, May 31, 2018 12:06 am
by Ashley Mahoney

Egg in a nest with extra onion.

Growing up, I didn’t like eggs for breakfast.

They smelled funny, and everyone knows how hard it is to get a kid to eat something if you can’t get the little rascal past the smell, color or texture. However, my mom, Mary Mahoney, didn’t give up on incorporating one of the most fundamental breakfast foods into my diet. She served them scrambled, fried—you name it, she did it.

When she had enough, my only options were to eat what she made or miss out on breakfast that morning. Egg in a nest seemed to pass the smell test during my breakfast-snob years. Maybe the bread-egg combination nullified the egg smell. Whatever the reason, it worked. As an adult, I look back and think about how good I really had it.

She cooked breakfast every morning, and most kids can’t say that. I’ve devised a series of “mom meals” to honor her memory, because goodness knows, it’s hard to be in the kitchen and not think about her. She died in August 2017, and I wish I could say I remember the last meal she made me. So cheers to the mornings of grapefruit slices, eggs, apple fritters and everything she taught me about the kitchen. Bon appétit!


1 egg

1 slice of bread

Dash salt

Dash pepper

Dash parsley (fresh or dried)

1 tablespoon minced red onion

1 teaspoon minced garlic

1 tablespoon minced mushroom

1/2 tablespoon butter


Preheat pan on low with butter

Cut out a small circle in the center of the bread—large enough to crack the egg into

Place the small center piece of bread off to the side

Add 1/8 teaspoon garlic, 1/8 teaspoon mushroom and 1 teaspoon onion

Crack egg into the center of bread in the pan

Top with salt and pepper parsley

Surround with remaining garlic, mushroom and onion

Fry for 1-2 minutes on medium heat

Use a spatula to flip the egg and cook thoroughly on the other side, again topping with salt, pepper and parsley. Cooking times vary depending on the stove and how runny you like your eggs.

Remove from heat

Serve with half a slice of grapefruit and a giant cup of coffee.



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