Crispy Potato Nests with Runny Eggs
Discover these delicious shredded potato nests, golden brown and perfectly shaped to cradle a sunny-side-up egg with a generous runny yolk. This easy and economical recipe transforms simple ingredients into a spectacular dish, ideal for a successful brunch or a light and tasty dinner. The combination of crispy potatoes and the creaminess of the egg creates an irresistible harmony of textures. Follow our tips to master draining and packing, the keys to perfect results every time.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 200°C (390°F). Peel and finely grate the potatoes. Squeeze them vigorously in a clean cloth to extract water. Mix them with oil, salt, pepper, and cheese (if using).
- 2
Grease a muffin tin. Divide the mixture, pressing firmly to form nests with a central hollow. Bake for 20 min until golden and crispy.
- 3
Remove the tin from the oven. Carefully crack an egg into the center of each nest. Return to the oven for 6 to 10 min, until the white is set but the yolk is still runny.
- 4
Let rest for 1 min before carefully unmolding. Sprinkle with chopped chives and pepper. Serve immediately.
- For maximum crispiness, squeeze the grated potatoes well until they are very dry.
- Pack the nests firmly into the molds so they hold their shape during cooking.
- Use extra-fresh eggs so the yolk stays centered and the white is firm.
- Watch the end of the egg cooking: for a more cooked yolk, add 2-3 minutes.
- Serve with a green salad, grilled bacon, or smoked salmon. Accompany with hollandaise sauce or chive sour cream.
- Add fried bacon and onion to the potatoes.
- Sprinkle the bottom of the nest with grated cheese before adding the potatoes.
- Mix the potatoes with grated zucchini or carrot.
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