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This potato, egg and cheese nest recipe needs just 3 ingredients for a super simple make ahead kid's breakfast idea. A crispy, cheesy potato nest is filled with a a perfectly cooked egg for an easy savoury start to the day. See method
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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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