Egg in Potato Nest

Ingredients

• 1 kg small waxy potatoes
• Salt
• 250 g Broccoli
• 350 ml milk (1.5% fat)
• 30 g butter (2 tbsp)
• nutmeg
• 6 eggs (size S)
• 60 g tomato paste (3 tbsp; from tube)

Instructions

1. 1.

   Wash the potatoes thoroughly and boil them unpeeled in about 800 ml salted water for approximately 20 minutes, covered.

2. 2.

   Meanwhile, trim and wash the broccoli, cutting it into small florets.

3. 3.

   Drain the cooked potatoes in a sieve, rinse under running cold water, peel while still hot. Transfer to a bowl and mash with a potato masher.

4. 4.

   Warm the milk with 2 tsp salt and butter in a small saucepan. Add a pinch of nutmeg, pour over the mashed potatoes, and stir well.

5. 5.

   Cut parchment paper into four squares about 20 × 20 cm each. Fold up each corner slightly and twist tightly to form nests.

6. 6.

   Fill a pastry bag with the potato mixture using one tablespoon and pipe it around the edges of each nest, embedding broccoli florets within the mash.

7. 7.

   Crack one egg per child-sized nest or two eggs per adult-sized nest, letting them slide into place. Season lightly and arrange on a baking tray.

8. 8.

   Bake in a preheated oven at 225 °C (200 °C fan, gas mark 3–4) for about 15 minutes until the eggs are set.

9. 9.

   Place tomato paste dollops between the broccoli florets and serve the nests immediately.