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Potato Rösti Nests with Baked Eggs
Grated potato, well drained and pressed up the sides of the mould, bakes into crisp little nests before an egg goes in each one for a second, shorter bake. It makes an easy brunch dish that needs almost no watching.
- Total time
- 74 min
- Prep
- 20 min
- Cook
- 49 min
- Rest
- 5 min
Ingredients
Method
Preheat the oven to 200 °C (400 °F / gas mark 6/7), conventional setting.
Coarsely grate the peeled potatoes in the Tupperware Grate n Store.
Press the grated potato in the Tupperware Double Colander to squeeze out as much liquid as possible.
Toss the drained potato with the melted butter and divide it between the wells of the Tupperware Silicone Egg Mould set on the cold oven rack.
Using the back of a tablespoon, push the potato up the sides of each well to form a nest, letting it stand a little proud since it will shrink as it bakes.
Bake for about 40 minutes, on the lower rack of the preheated oven.
As soon as it comes out, season with salt and pepper and crack an egg into each nest, then bake for a further 9 minutes or so, on the lower rack, until the whites are just set and the yolks stay runny.
Let it rest for 5 minutes out of the oven before unmoulding carefully with the Tupperware Fine Silicone Spatula, and serve immediately with a green salad.
