Potato, egg and cheese nests recipe

1. Boil the potatoes for 10 mins, then drain and leave to steam-dry and cool a little. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Meanwhile, generously grease a 12-hole muffin tin with the butter or oil. Cut out 12 x 13cm squares from nonstick baking paper. Line the holes of the muffin tin with the paper squares, pressing into the base of each hole and flattening the creases against the sides.
3. Once cool enough to handle, coarsely grate the potatoes. Tip into a bowl and stir in the cheese.
4. Divide the mixture between the holes of the muffin tin, pressing it into the bottom and up the sides tin to make nests. Bake for 15 mins, until golden and crisp.
5. Put an egg into each potato nest (see tip, below). Cover the tray loosely with foil – this helps to trap in the steam and prevent a skin forming on the eggs. Cook for 10-12 mins for a soft yolk or 15 mins for a hard yolk.

Cook’s Tip: One at a time, crack the egg into a small cup first. Scoop the yolk into the nest using a dessert spoon, then carefully drizzle in as much egg white as you need – you may not need all of it as this will avoid it potentially over-flowing.

Make ahead tip: Freeze the nests in the tin once cooled after step 4. Once frozen, remove the nests from the tin (keep in their paper cases). Transfer to a freezer-proof container. Freeze for up to 3 months. When ready to bake, put frozen nests in the muffin tray (in their cases). Loosely cover with foil. Bake at gas 6, 200°C, fan 180°C for 15 mins, remove the tin from the oven and continue with step 5.

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