Friday, 1 April 2016

Eggs in a Nest for Breakfast

Eggs baked in potato nests, served with avocado and sprinkled with coriander leaves.

I usually sprinkle my breakfast eggs with parsley. Coriander leaves together with avocado gives a fresh hint to the breakfast dish.

Serves 4: (1 egg per serve)


  • 3 small-medium sized potatoes, shredded
  • A handful of shredded cheese (a blend of parmesan and cheddar cheese)
  • 1 - 1/2 tsp plain flour/ rice flour
  • Salt and pepper to taste
  • 4 eggs
  • 4 slices of bacon
  • 1 ripe avocado, chopped
  • Coriander leaves, finely chopped
  • Cooking oil spray

1. Preheat oven to 180°C (fan-forced).
2. Mix together shredded potatoes, cheese, plain flour, salt and pepper in a bowl. 
3. Spray the inside of 4 pie dishes with oil  so that the potato baskets do not stick. Divide potato mixture into 4 portions, fill each pie dish. Using fingers press them down the middle and onto the sides and mold the potato mixture as nests. Bake for 15 minutes.
4. Reduce oven temperature to 160°C (fan-forced).
5. Crack an egg into each pie dish. Bake again until the egg white sets but the yolk is still soft and runny (around 15 minutes).
6. In the meantime, cook bacon in a pan.
7. Place the bacon on a plate and put the baked eggs on it. Top with chopped avocados and sprinkle with coriander leaves.

Serve hot!

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