Such was the other morning, and thus with that assortment of “have to use it today” ingredients began an episode of Chopped in my kitchen. I didn’t really know where exactly I was going when I started this, other than that it would be based on the Bird in a Nest (take piece of bread, cut hole in it, crack egg into hole, fry in butter). Also known as Toad in a Hole, Eggy in a Basket…just go watch the Binging with Babish episode if you’re interested.

At any rate, after rummaging through the fridge, I came up with those ingredients and sort of wound up with a combination of egg-in-a-nest and might be loosely described as a California-style eggs Benedict. I loved it. The key really is to have plenty of lemon juice in the sauce; I made this again and didn’t put as much in the second time, and it wanted for more citrus to cut through the heavy butter-yolk combination.

Don’t skimp on the dill either! Fresh dill is amazing and it really puts the finishing touch on this dish.