Chicken Ryaba Egg Nests

I fry two slices of loaf in sunflower oil to create a crispy crust. If you have a firm loaf, soak the slices in milk, but don't overdo it, lest it get all mushy.

Put the fried slices of loaf into a baking dish lined with baking paper. On each slice of dough I place a thinly sliced sausage.

Responsible moment. I separate the whites from the yolks. Careful not to damage the yolk. I leave them in their shells, in an Easter egg stand.

I add a pinch of salt to the egg whites and whip them with a mixer (you can use a whisk) until they reach stiff peaks.

My most exciting moment. I confess, the manipulation of the "nest" didn't work for me right away, and even now, sometimes, there are failures. If you are making this dish for the first time, to "nest" to make it work, it's better to practice on a loaf with a larger diameter. I lay the egg white with a teaspoon in a pancake, then the sides with a ring, in the center carefully egg yolk, sprinkle everything with spices and grated cheese. Don't be upset if "nest" ♪ if the nest moves away, it takes practice ♪. I put it in a preheated oven at 220 degrees. My oven's good for about 7 minutes. You should be able to tell by the color of the protein, it should brown.

Here's what you get. After trying this appetizer, my daughters eat eggs only in this baked form. Very tasty! Bon appétit!