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an egg in a Frankfurt sausage casing

an egg in a Frankfurt sausage casing

Appetizers

Create perfectly cooked eggs in crispy, breadcrumb-lined nests, topped with grated cheese.

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Recipe from Kihoiu, Emily~rowikibooks, Power X and 2 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This is an original and fun recipe that simply transforms slices of white bread into eggshells. It’s ideal for a unique lunch or dinner with the family.

Ingredients and directions

  • Prep time15 min
  • Cook time6 min
  • Total21 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$5.55 $1.39 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $3.02
  • $0.28
  • $1.14
  • $0.28
  • $0.83

Prices from US supermarkets for 4 of 5 ingredients; Belgian prices for the rest.

Directions

  1. The bread slices are cooked with butter or oil paint on one side only, without removing the membrane (the intestines). ≈ 3 min
  2. The heat causes this membrane to shrink, and the slices become tighter, like nests. ≈ 3 min
  3. We place one egg in each nest. ≈ 3 min
  4. They can be served like this, or on a bed of mashed potatoes. ≈ 2 min
  5. The mashed potatoes are placed in a heat-resistant container, lightly oiled and lined with flour or breadcrumbs, in which the bread rolls can be arranged side by side. ≈ 3 min
  6. We sprinkle it with grated cheese. ≈ 2 min
  7. Bake for 6 to 7 minutes before serving.
  8. Red eyes in a Frankfurt sausage nest ≈ 3 min
  9. a small chicken egg nestled in a bed of Frankfurt sausage ≈ 3 min
  10. a small chicken egg nestled in a bed of Frankfurt sausage ≈ 3 min

The bill

an egg in a Frankfurt sausage casing

  • Four slices of “parizer” style sausage, approximately 4 to 5 mm thick.$3.02
  • 30 g of butter or oil paint$0.28
  • 4 eggs. For the puree: 1/2 kg of apples$1.14
  • 30 g of butter$0.28
  • 50 g of goat cheese or cottage cheese$0.83

Total$5.55

that's $1.39 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • Four slices of “parizer” style sausage, approximately 4 to 5 mm thick.
  • 30 g of butter or oil paint
  • 4 eggs. For the puree: 1/2 kg of apples
  • 30 g of butter
  • 2 tablespoons of milk
  • 50 g of goat cheese or cottage cheese

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