There’s something magical about the combination of perfectly cooked eggs nestled in a bed of creamy, tender potatoes. This rustic dish, reminiscent of traditional European farmhouse breakfasts, transforms simple ingredients into a comforting masterpiece. Whether you’re seeking a hearty weekend brunch option or a satisfying breakfast-for-dinner meal, these potato nest eggs deliver both elegance and flavor in every bite.
Ingredients
For 4 servings:
- 4 large russet potatoes (about 2 lbs/900g)
- 6-8 large eggs
- 1 cup (240ml) heavy cream
- 1 cup (100g) Parmesan cheese, freshly grated
- 4 tablespoons (60g) butter
- 3 cloves garlic, minced
- 2 sprigs fresh thyme (plus more for garnish)
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2.5g) black pepper
- 1/4 teaspoon (1g) nutmeg
- 2 tablespoons (30ml) olive oil
Instructions
- Peel and cut potatoes into 1-inch (2.5cm) cubes. Place in cold water to prevent browning.
- Bring a large pot of salted water to boil. Cook potato cubes for 15-18 minutes until tender but not falling apart.
- Meanwhile, in a small saucepan, warm heavy cream with garlic and thyme sprigs over low heat. Let infuse for 10 minutes, then remove thyme.
- Drain potatoes thoroughly and return to the pot. Add butter and mash until smooth.
- Slowly stir in the warmed cream mixture, Parmesan cheese, nutmeg, salt, and pepper. The consistency should be creamy but firm enough to hold shape.
- Heat olive oil in a large cast-iron skillet over medium heat.
- Transfer the potato mixture to the skillet, creating 6-8 wells for the eggs using the back of a spoon.
- Crack eggs into each well carefully.
- Cover and cook for 5-7 minutes, or until egg whites are set but yolks remain runny.
- Season eggs with additional salt and pepper, garnish with fresh thyme.
Nutritional Information
Per serving (2 eggs):
- Calories: 520
- Protein: 18g
- Carbohydrates: 45g
- Fat: 32g
- Fiber: 3g
- Sodium: 680mg
Timing:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Pro Tips and Tricks
- Soak peeled potatoes in cold water to prevent oxidation
- Use room temperature eggs for more even cooking
- Don’t overwork the potatoes when mashing to avoid gummy texture
- For extra richness, add a tablespoon of sour cream to the potato mixture
- Create deeper wells in the potatoes to help eggs stay in place
- Watch egg doneness carefully – they can overcook quickly
Variations and Substitutions
- Dairy-Free Version: Replace cream with unsweetened almond milk and nutritional yeast instead of Parmesan
- Loaded Version: Add crispy bacon bits, chives, and cheddar cheese
- Spicy Twist: Incorporate diced jalapeños and smoked paprika
- Herb Variation: Add rosemary and sage instead of thyme
- Sweet Potato Option: Replace regular potatoes with sweet potatoes for added nutrition
Common FAQs
Q: Can I make this ahead of time?
A: The potato base can be prepared up to 24 hours ahead. Reheat gently and add eggs just before serving.
Q: Why are my potatoes gummy?
A: Overworking potatoes releases too much starch. Mash them gently while they’re hot and avoid using a food processor.
Q: Can I use different types of potatoes?
A: Yes, but starchy potatoes like Russets or Yukon Golds work best for achieving the right texture.
Q: How do I know when the eggs are perfectly cooked?
A: The whites should be completely set but still glossy, while the yolks should be jiggly when gently shaken.
Storage and Make-Ahead Tips
- Store leftover potato mixture separately from eggs in an airtight container for up to 3 days
- Reheat potato base in a skillet over low heat, adding a splash of cream if needed
- Fresh eggs should always be cooked just before serving
- For meal prep, portion potato base into individual ramekins and refrigerate
- Freeze potato base for up to 1 month; thaw overnight in refrigerator before reheating
This comforting dish combines the humble potato with perfectly cooked eggs to create a memorable meal that’s both impressive and satisfying. Whether served for breakfast, brunch, or dinner, it’s sure to become a family favorite.
