HAM & MUSHROOM POTATO NESTS WITH FRIED QUAIL'S EGGS
Brunch with a difference, bake these addictive, mini spiralized potato nests ahead of time then crack in the eggs and cook when your guests arrive
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 55m
Yield Serves 12, as a snack or canapé
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Generously grease 12 holes of a non-stick muffin (or cupcake) tin with butter.
- Heat the butter in a frying pan over a medium to high heat. Add the mushrooms. Fry for 4-5 mins until they begin to brown. Stir in the garlic, cook for 1 minute, then tip the mushrooms into a large bowl. Stir in the potato, ham and mozzarella. Season with salt and pepper.
- Divide the mixture among the muffin holes and bake in the oven for 25 mins or until golden brown. Remove from the oven and run a cutlery or palette knife around the edges of the nests to make sure they are not sticking to the pan. Then use the back of a teaspoon to press down the centre of each to make an indent large enough to hold a quail's egg. Crack a quail's egg into each nest and return to the oven for 8-10 mins, until the egg white is set and the yolk runny. Cool in the tin for 1-2 mins, then carefully lift out with a palette knife.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
POTATO NESTS WITH HAM, EGGS, MUSHROOMS AND ARTICHOKE HEARTS
Make and share this Potato Nests with Ham, Eggs, Mushrooms and Artichoke Hearts recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For nests: Preheat oven to 410F.
- Butter 6 ramekins or muffin tins using ½ tblsp butter per ramekin.
- Peel potatoes and coarsely grate into bowl of cold water.
- Drain potatoes and dry thoroughly.
- Transfer to a large bowl.
- Mix in onions, cheese and nutmeg.
- Season to taste.
- Press into prepared cups, forming indentation in the middle.
- Bake until edges of nests are brown, about 45 minutes.
- Prepare filling: Melt 1 tblsp butter in medium skillet over medium-high heat.
- Add mushrooms and saute until liquid evaporates, about 5 minutes.
- Remove from pan using slotted spoon.
- Add Sherry and boil until reduced by half, about 3 minutes.
- Stir in half and half and simmer 5 minutes.
- Add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
- Slowly whisk the yolk mixture back into sauce.
- Return mushrooms and shallots to skillet.
- Stir in ham and artichoke hearts and cook until warmed through.
- Season and mix in parsley.
- Remove nests from oven.
- Cool 5 minutes.
- Spoon filling into each.
- Top each with poached egg.
- Serve immediately.
Nutrition Facts : Calories 458.6, Fat 31.1, SaturatedFat 15.8, Cholesterol 361.4, Sodium 240.9, Carbohydrate 16.7, Fiber 2.5, Sugar 1.9, Protein 24.1
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
GARLIC-HERB POTATO NESTS
These elegant-looking little appetizers are quite simple to prepare, says Donna Cline of Pensacola, Florida. "The crunchy nests filled with herb cheese 'eggs' are a real eye-catcher, too."
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the potatoes, egg white, salt and pepper. Place 1 tablespoonful in each of 24 greased miniature muffin cups, lining the bottom and sides of cups. , Bake at 375° for 20-25 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks to cool completely., Shape 1/2 teaspoonfuls of cheese into ovals; place in potato nests. Garnish with dill. Serve at room temperature.
Nutrition Facts : Calories 25 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 48mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
POTATO NESTS
This is a cute breakfast idea for Easter Sunday. I must confess that I didn't make mine in muffin cups--I just used an 8 1/2 x 11" pan for the hash browns and egg and added the cooked bacon at the end. This is a simple recipe kids could help make. If you don't have savory seasoned hash browns--add your own seasonings. Recipe courtesy of Ore-Ida Foods.
Provided by AmyZoe
Categories < 60 Mins
Time 42m
Yield 12 potato nests, 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450.
- Combine potatoes and egg in a large bowl.
- Use hands to mix well.
- Coat regular muffin pan with nonstick cooking spray.
- Spoon 2 heaping tablespoons of potato mixture into each muffin cup.
- Use fingers and back of spoon to press mixture firmly on bottom and sides of muffin cup.
- Bake for 20 minutes or until potatoes are golden brown.
- Sprinkle cheese into each potato nest and bake for 2 minutes or until cheese melts.
- Wait 5 minutes before removing from pan.
- Top with sour cream and bacon and serve.
Nutrition Facts : Calories 279, Fat 19.9, SaturatedFat 7.3, Cholesterol 47, Sodium 387.4, Carbohydrate 17.4, Fiber 1.5, Sugar 0.8, Protein 7.5
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