Crispy Potato Nests with Baked Eggs

Looking for a show-stopping breakfast or brunch dish that’s surprisingly simple? These golden potato nests filled with perfectly baked eggs are about to become your new favorite recipe. Crispy on the outside, creamy on the inside, and topped with a vibrant quail egg – this dish combines comfort food with elegant presentation. Whether you’re hosting a weekend brunch or want to elevate your weekday breakfast, these potato nests deliver restaurant-quality results with minimal effort.

Ingredients

For the Potato Nests:

4 large potatoes (about 800g / 1.75 lbs)
1 medium carrot (100g / 3.5 oz)
1 bell pepper (150g / 5.3 oz)
100g / 3.5 oz / 1 cup mushrooms, chopped
100g / 3.5 oz / ½ cup cream cheese
8 quail eggs (or 4 chicken egg yolks)
2 tablespoons / 30ml green onions, chopped
3 tablespoons / 45ml vegetable oil
Salt and pepper to taste
1 teaspoon / 5ml herbs de Provence
½ teaspoon / 2.5ml smoked paprika

For the Garlic Herb Sauce:

40g / 3 tablespoons sour cream
20g / 2 tablespoons fresh parsley, chopped
1 clove garlic, minced

Instructions

Step 1: Prepare and Cook the Potatoes Peel the 4 large potatoes and place them in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.

Step 2: Prepare the Vegetables While the potatoes cook, finely dice the carrot, bell pepper, and mushrooms. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and sauté the vegetables for 5-7 minutes until softened. Season with salt and pepper.

Step 3: Make the Potato Mixture Once the potatoes are cool enough to handle, mash them thoroughly in a large bowl. Add the sautéed vegetables, chopped green onions, herbs de Provence, smoked paprika, salt, and pepper. Mix until well combined.

Step 4: Form the Potato Nests Preheat your oven to 200°C (392°F). Grease a muffin tin with vegetable oil. Divide the potato mixture into 8 portions and press each portion into the muffin cups, creating a nest shape with raised edges and a well in the center.

Step 5: First Bake Brush the potato nests with vegetable oil and bake for 30 minutes at 200°C (392°F) until golden and crispy on the edges.

Step 6: Add the Filling Remove from oven and reduce temperature to 180°C (356°F). Add a spoonful of cream cheese to the center of each nest, creating a small well in the cream cheese.

Step 7: Add the Eggs Carefully crack one quail egg into each nest (or add a chicken egg yolk if using as a substitute). Return to the oven and bake for 12 minutes at 180°C (356°F).

Step 8: Final Bake Bake for an additional 5 minutes until the egg whites are set but yolks remain slightly runny.

Step 9: Make the Sauce While the nests finish baking, combine sour cream, chopped parsley, and minced garlic in a small bowl. Mix well.

Step 10: Serve Remove the potato nests from the muffin tin, garnish with fresh parsley, and serve hot with the garlic herb sauce on the side.

Time & Servings

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Servings: 8 potato nests (4 servings)

Why This Recipe Works

These crispy potato nests combine the best of comfort food with nutritious ingredients. Potatoes provide complex carbohydrates and potassium, while eggs deliver high-quality protein and essential vitamins. The colorful vegetables add fiber, vitamins A and C, and antioxidants. The baking method uses minimal oil compared to frying, making this a lighter option that doesn’t sacrifice flavor or texture. The combination of creamy filling and crispy exterior creates a satisfying texture contrast, while the fresh herbs and vegetables ensure you’re getting beneficial nutrients with every bite. This recipe proves that delicious food can also support a balanced diet.