Transform simple potatoes into an elegant restaurant-quality dish with these golden, crispy potato nests filled with perfectly baked eggs and savory vegetables. This impressive recipe combines the comfort of mashed potatoes with the sophistication of individual portions, creating beautiful potato cups that hold a delicious mixture of sautéed vegetables, melted cheese, and farm-fresh eggs. Perfect for brunch, dinner, or when you want to impress guests with minimal effort.
Ingredients
For the Potato Nests:
- 4-5 large potatoes (800g / 1.8 lbs)
- 2 tablespoons fresh dill, chopped (10g / 0.4 oz)
- 2 tablespoons fresh parsley, chopped (10g / 0.4 oz)
- Salt and pepper to taste
For the Filling:
- 1 medium onion, diced (150g / 5 oz)
- 1 large carrot, diced (100g / 3.5 oz)
- 1 bell pepper, diced (150g / 5 oz)
- 100g mushrooms, sliced (3.5 oz)
- 100g cheese, grated (3.5 oz)
- 2 tablespoons chives, chopped (10g / 0.4 oz)
- 4 large eggs
- 2 cloves garlic, minced
- 3 tablespoons vegetable oil (45ml / 1.5 fl oz)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon herbs de Provence
- Salt and pepper to taste
For the Herb Sauce:
- 1/2 cup sour cream (120ml / 4 fl oz)
- 1 tablespoon fresh dill, chopped (5g / 0.2 oz)
- 1 clove garlic, minced
Instructions
- Prepare potatoes by washing and placing in a large pot. Cover with water, add salt, and bring to boil. Cook until tender, about 20 minutes.
- Make herb sauce by mixing sour cream, minced garlic, and chopped dill. Set aside.
- Drain and mash potatoes until smooth. Add fresh dill and parsley, season with salt and pepper. Mix well and let cool slightly.
- Preheat oven to 180°C (350°F). Grease a muffin tin or individual ramekins.
- Prepare vegetables by heating oil in a large pan. Sauté onion until translucent, add carrot and cook 3 minutes. Add bell pepper and mushrooms, cook until tender. Season with garlic, smoked paprika, herbs de Provence, salt, and pepper.
- Form potato nests by pressing mashed potato mixture into muffin cups, creating wells in the center and building up the sides.
- Fill nests by adding half the grated cheese to each potato cup, then spooning in the vegetable mixture.
- Add remaining cheese on top of vegetables, then crack one egg into each nest, keeping yolks intact.
- Bake for 10-12 minutes until egg whites are set but yolks remain slightly runny.
- Garnish with fresh chives and serve immediately with herb sauce on the side.
Time & Servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 individual nests
Nutrition (Per Serving)
Calories: 420
Protein: 18g
Carbs: 45g
Fat: 20g
Fiber: 6g
Why This Recipe is Good for You
These potato nests provide a balanced combination of complex carbohydrates, high-quality protein, and essential nutrients. Potatoes offer vitamin C, potassium, and fiber, while eggs contribute complete protein and choline for brain health. The colorful vegetables add antioxidants, vitamins A and C, and additional fiber. The fresh herbs provide anti-inflammatory compounds and enhance digestion, making this dish both nutritious and satisfying for the whole family.