Breakfast potato nests
Serving: 6
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Directions
Potato Nests:
- Preheat the oven to 180°C.
- Combine all the ingredients in a large mixing bowl and mix until well combined.
- Grease 6 large muffin moulds and evenly share out the mixture between them.
- Using the back of a spoon tightly pack and shape the potato mixture into nests.
- Bake in the preheated oven for 15- 20 minutes or until golden brown.
Filling:
- Sauté the spinach and mushrooms separately in olive oil and set aside.
- Shallow fry the bacon and transfer to a paper towel to remove excess oil.
Cheese Sauce:
- Combine 60ml of milk and flour in a non stick saucepan, whisk until smooth.
- Stir in remaining milk, over medium heat, bring to a boil, stirring to avoid lumps.
- Reduce heat and simmer for 2 minutes, stirring all the time.
- Remove from heat.
- Stir in the cheese and adjust seasoning.
To Assemble:
- Fill the nest, first with a layer of spinach followed by mushrooms, bacon, and a poached egg.
- Top with the cheese sauce.
- Garnish with chopped chives and serve hot.
Ingredients
- 900 g grated raw potato
- 60 ml plain flour
- 2 large eggs
- 250 ml cheddar cheese, grated
- Salt and pepper to taste
Filling:
- 250 ml spinach, roughly chopped
- 120 g mushrooms, roughly chopped
- 30 ml olive oil
- Salt and pepper to taste
- 100 g back bacon, diced
- 6 eggs, poached
- Chives, chopped, for garnish
Cheese Sauce:
- 250 ml low-fat milk
- 60 ml plain flour
- 80 ml Salt and pepper
- sharp cheddar cheese, grated
- Salt and freshly ground pepper to taste