A lovely breakfast recipe for cheesy Potato Nests topped with spinach, bacon and eggs

Ingredients
900g grated raw potato
60ml plain flour
2 large eggs
250ml cheddar cheese, grated
Salt and pepper to taste

Filling:
250ml spinach, roughly chopped
120g mushrooms, roughly chopped
30ml olive oil
Salt and pepper to taste
100g back bacon, diced
6 eggs, poached
Chives, chopped, for garnish

Cheese Sauce:
250ml low-fat milk
60ml plain flour
80ml Salt and pepper
sharp cheddar cheese, grated
Salt and freshly ground pepper to taste

How to

Potato Nests:
Preheat the oven to 180°C.

Combine all the ingredients in a large mixing bowl and mix until well combined.

Grease 6 large muffin moulds and evenly share out the mixture between them.

Using the back of a spoon tightly pack and shape the potato mixture into nests.

Bake in the preheated oven for 15- 20 minutes or until golden brown.

Filling:
Sauté the spinach and mushrooms separately in olive oil and set aside.

Shallow fry the bacon and transfer to a paper towel to remove excess oil.

Sauce:
Combine 60ml of milk and flour in a non stick saucepan, whisk until smooth.

Stir in remaining milk, over medium heat, bring to a boil, stirring to avoid lumps.

Reduce heat and simmer for 2 minutes, stirring all the time.

Remove from heat.

Stir in the cheese and adjust seasoning.

To Assemble:
Fill the nest, first with a layer of spinach followed by mushrooms, bacon, and a
poached egg.

Top with the cheese sauce.

Garnish with chopped chives and serve hot.

See more: Take potato salad to the next level

 

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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.