Savory potato nests with cheese, bacon, and egg

Ingredients

• 500 g Potatoes (firm-fleshed type, peeled)
• 100 g Grated cheese (e.g.: Comté or Gruyère) (finely grated)
• 2 tablespoons Fresh parsley (chopped)
• 8 units Eggs (medium-sized eggs)
• 100 g Bacon lardons (cut into matchsticks)
• 2 tablespoons Olive oil (to brush the molds)
• 1 teaspoon Salt (fine salt)
• 0.5 teaspoon Ground black pepper (to taste)
• 0.5 teaspoon Smoked paprika (to sprinkle on the eggs)

Instructions

1. Peel and grate the potatoes

   Peel the potatoes then grate them using a coarse grater to obtain thick strands that will form real nests.

   Time: PT10M

2. Drain the grated potatoes

   Place the grated potatoes in a sieve and press firmly for a few minutes to remove as much water as possible.

   Time: PT5M

3. Mix the batter

   Transfer the squeezed potatoes to a bowl, add the grated cheese, chopped parsley, two eggs, salt and pepper, then mix until you obtain a homogeneous mixture.

   Time: PT5M

4. Brush the molds

   Using a brush, coat the bottom and sides of each muffin tin with a drizzle of olive oil to prevent the nests from sticking.

   Time: PT2M

5. Form the nests

   Place two generous tablespoons of the mixture into each mold, then press in the centre and against the sides to create a small well where the egg will be added later.

   Time: PT5M

6. Preheat the oven

   Preheat the oven to 190 °C on convection mode.

   Time: PT5M

   Temperature: 190°C

7. Initial bake of the nests

   Put the molds in the oven and bake for 20 to 25 minutes, until the edges are golden and the surface is firm.

   Time: PT22M

   Temperature: 190°C

8. Add the egg and paprika

   Remove the nests from the oven, create a small well in the centre (if needed with a syringe) and crack an egg into each nest. Lightly sprinkle with smoked paprika.

   Time: PT2M

9. Final bake with the egg

   Return the molds to the oven and continue baking for 10 minutes, until the white is set but the yolk remains runny.

   Time: PT10M

   Temperature: 190°C

10. Cook the bacon

    During the second bake, heat a pan over medium‑high heat, add the bacon lardons and grill them for a few minutes, stirring regularly until they are nicely golden and crisp.

    Time: PT5M

11. Unmold and plate

    Let the nests warm for 2 minutes, then gently run a knife along the mold walls and turn them onto a serving plate. Arrange the grilled bacon around and sprinkle with chopped fresh parsley.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes (different texture)
• Instead of Grated cheese (e.g.: Comté or Gruyère): Cheddar, Emmental
• Instead of Fresh parsley: Chives, Cilantro
• Instead of Eggs: Duck eggs
• Instead of Bacon lardons: Diced bacon
• Instead of Olive oil: Sunflower oil
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Smoked paprika: Sweet paprika

Equipment Needed

• Coarse grater
• Sieve or fine strainer
• Mixing bowl (large bowl)
• Whisk or fork
• Muffin or cupcake tin (silicone or metal)
• Cooking brush
• Oven (convection)
• Pan or sauté pan
• Tongs or spatula for the bacon
• Thin knife
• Syringe (optional) (optional)

Critical Steps — Do Not Skip

• Drain the grated potatoes to avoid excess moisture.
• Form the nests by pressing the batter firmly against the mold walls.
• Initial bake until golden colour.
• Final bake to keep the egg yolk runny.
• Unmould gently to avoid breaking the nests.

Chef Tips from the Video

• Use a silicone mold for effortless demoulding.
• Grate the cheese just before incorporating it so it stays fresh and melty.
• Sprinkle a little smoked paprika on top before the second bake for extra colour and aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended because of the egg; if you freeze without the egg, shelf life is 1 month.

Room temperature: Consume within 2 hours of cooking.

Make-Ahead Tips

• Prepare the potato batter and fill the molds the day before; keep refrigerated and bake the same day.
• The bacon can be grilled ahead of time and quickly reheated before serving.