Eggs in Potato Nests Recipe

A Perfect recipe for a weekend brunch or holiday brunch, these Eggs in Potato Nests are easy to prepare in your home. It is a fun to make the Eggs in Potato Nests recipe.

Ingredients:

Eggs in Potato Nests Recipe

Eggs, 4

Potatoes, 750 grams

Salt, to taste

Egg yolk, 1

Butter or margarine, 25 grams

Creamy milk, 100 ml

Vegetable oil, 1 tablespoon

Mushrooms (finely chopped), 100 grams

Onion small (finely chopped), 1

Cooked chicken (cubed), 75 grams

Tomato puree, 1 teaspoon

Black pepper, to taste

Egg beat (to glaze), 1

Parsley (chopped), 1 tablespoon

Margarine, for greasing

Preparation Method:

Eggs in Potato Nests Recipe

Cook the potatoes in boiling salted water until tender. Drain well and press them through a sieve. Beat the egg yolk, half the margarine and just enough of the creamy milk to make a firm mixture.

Put the creamed potato into a piping bag fitted with a large star nozzle and pipe 4 nests on to a greased baking sheet. To form the nest, use a spiral motion. Make a round of potato about 12.5 cm in diameter, then pipe a wall about 5cm high around the outer edge. Or shape the mixture with a teaspoon.

Heat the oven to 180C. Heat the oil in a frying pan, add the mushrooms and onion and cook gently until soft. Stir in the chicken and the tomato puree with salt and pepper to taste then mix well. Remove from the heat.

Brush the potato nests with beaten egg to glaze and spoon in the mushroom and chicken mixture, dividing it equally between the potato nests.

Break I egg at a time into a cup and slide the eggs into the potato nests.

Spoon a little creamy milk on top of each egg to cover the yolk and dot with the remaining margarine to protect the yolk during cooking.

Bake potato nests in the oven for 10-15 minutes until the whites of the eggs have just set and the yolks are still soft. With a fish slice, carefully remove the potato nests from the baking sheet without breaking the egg yolks then place them on warmed serving plates or individual dishes. Sprinkle with chopped parsley and serve at once.

Serves: 4

Nutrition facts: 390 calories per portion