Fried eggs in a nest of potatoes with cheese

Every time I make mashed potatoes, there's always a little left in the fridge. Reheating it doesn't appeal to me, but I thought it could turn into something more interesting for breakfast. I tried using the leftover mash as a base for potato nests with fried eggs and a bit of cheese, in small tart-like shapes. It worked surprisingly well, and everything was eaten without any comments.

Quick Info

Total Time: 30 minutes
Servings: 2
Difficulty: easy

Ingredients

- 1 serving of mashed potatoes (about 250 g, leftover from the night before)
- 2 eggs
- 150 g smoked cheese (Delaco or another type, grated)
- 100 g breadcrumbs
- 2 bacon bits
- ½ bunch of fresh parsley, chopped
- 1 pinch of dried rosemary
- ½ teaspoon oil (for greasing the molds)
- salt

Instructions

1. Preheat the oven to 180°C. Grease two mini tart molds with a little oil and line them with breadcrumbs.

2. In a bowl, mix the cold mash with the grated cheese, chopped parsley, rosemary, and about half of the breadcrumbs. You should get a firmer mixture that doesn’t stick to your hands. If it’s too soft, add more breadcrumbs.

3. Divide the mixture in two. Line each piece inside the molds, going up the sides to form a nest with fairly thick edges. Leave space in the middle for the egg and bacon bits.

4. Place a bacon bit in each nest. Crack an egg on top, directly in the center. Sprinkle a little salt over the eggs.

5. Place the molds in a baking tray (this is safer to avoid spillage onto the oven rack). Bake for 15-18 minutes or until the egg is cooked to your liking and the edges of the nest are crispy.

6. Remove the nests from the oven and let them sit in the molds for 2-3 minutes. They will come out easily due to the breadcrumbs. They can be served directly from the molds or flipped onto a plate.

Why I make this recipe often

It quickly uses up leftover mash. It’s perfect for breakfast or a quick lunch. You can add other leftovers from the fridge. The nest remains crispy on the outside and soft on the inside. No special ingredients are needed.

Tips and Variations

Tips

- If the mash is too runny, let it chill in the fridge for 15 minutes or add more breadcrumbs.
- Smaller molds (muffins) work, but the portion will be small.
- For soft eggs, check after 12 minutes.

Substitutions

- Smoked cheese can be replaced with aged cheese or Parmesan.
- Bacon bits can be omitted or you can use ham, sausage, or bacon.
- Rosemary can be omitted or replaced with thyme.

Variations

- Add green onions or dill to the mash for extra flavor.
- Place a thin slice of tomato on top of the egg before baking.
- You can use sweet potato mash.

Serving Ideas

- Goes well with a side salad.
- Can be served with yogurt or sour cream.
- For lunch, pair with a clear soup.

Frequently Asked Questions

Can I use fresh mash, not leftover?
Yes, but let it cool a bit and add breadcrumbs until it becomes moldable.

If I don’t have mini tart molds, can I use something else?
You can use muffin tins, oven-safe mugs, or even a small ceramic dish.

Can I prepare the nests in the evening for the next day?
Yes, just assemble them without the egg and keep in the fridge. Add the egg before baking.

How do I easily remove the nests from the molds?
After baking, let them sit for 2-3 minutes, then flip them onto a plate, gently running a knife around the edges.

Nutritional Values

Estimated values per serving:
- Calories: approximately 400-450 kcal
- Protein: 20 g
- Carbohydrates: 30 g
- Fat: 25 g
The cheese and egg provide protein, while the mash and breadcrumbs are a source of carbohydrates. The fat comes from the butter in the mash, bacon bits, and cheese.

Storage and Reheating

The nests can be stored in the fridge, in a covered container, for up to 2 days. Reheat for 7-10 minutes in the oven or 2 minutes in the microwave (the eggs will be fully hard in the microwave). The texture remains better if reheated in the oven.

This recipe is great for recycling any leftover mash. You can adjust everything based on what you have in the fridge, and it’s not complicated to make.

For the ingredients in the puree, besides potatoes, I used: milk, butter, basil. I mix the potato puree with grated cheese, chopped parsley, and some breadcrumbs, just enough so it doesn't stick to my hands when shaping it. I grease two mini tart molds with oil and line them with breadcrumbs. I divide the puree mixture in two and coat the inner walls of the mini tarts with each part. I put a fairly thick layer, leaving just enough space for an egg to fit. I place a piece of sausage in the formed nest and crack an egg over it. I sprinkle salt on top of the egg, place the molds in a tray (I was afraid they would fall apart if I placed the molds directly on the grill, as I shaped the nest a bit taller than the walls of the mini tart) and put the tray in the oven for 15 minutes at 180 degrees, or just enough to form a crust on top of the egg. Since the molds were lined, I was able to easily detach the nests from them after baking, but they could also be served directly from the molds. You can add pieces of meat or sausages to the formed nest. Muffin tins can be used, but I found them a bit small; however, mini tart molds can be lined with muffin papers.

 Ingredients: 1 serving of mashed potatoes (leftover from the evening) 2 eggs 150 g smoked cheese from Delaco 100 g breadcrumbs 1/2 bunch of fresh parsley 1 teaspoon of rosemary 2 fried eggs salt 1/2 teaspoon of oil for greasing the molds.

 Tags:  eyes eyes in the nest