Potato and Cheese Nests with Egg

Ingredients

• 600 g Cooked potato (If cooking them at home, use salted water and drain them very well before mashing.)
• 60 g Grated Parmesan cheese
• 4 Eggs (One for each nest.)
• Extra-virgin olive oil (In spray form, for lightly spraying the nests.)
• Salt (For the cooking water and a pinch to season the mash.)

Steps

1. 1

   If the potatoes are not cooked, place them in a pot, cover them with water, and add salt. Cook them until very tender when pierced with a fork. Drain them very well so the mash does not become watery.

2. 2

   Peel the cooked potatoes while they are still warm and mash them with a potato ricer or fork until smooth, with no large lumps.

3. 3

   Add the grated Parmesan and a pinch of salt to the mash. Mix until the cheese is evenly distributed and the mixture is homogeneous.

4. 4

   Divide the mixture into four equal portions. Place parchment paper in the air fryer basket and shape four nests on it, raising the edges and leaving a wide well in the center of each one.

5. 5

   Lightly spray the nests with extra-virgin olive oil. Cook in the air fryer at 190 °C for 10 minutes, until the edges are golden and firm.

6. 6

   Carefully remove the basket and crack an egg into the center of each nest, taking care to keep the yolk intact.

7. 7

   Return the nests to the air fryer and cook them at 180 °C for 6 to 8 minutes, or until the whites are set and the yolks reach your preferred doneness.

8. 8

   To prepare them in a conventional oven, bake the nests first at 200 °C for 16 minutes. Add an egg to the center of each one and bake again at 180 °C for approximately 10 minutes, adjusting the time according to the desired yolk doneness.

Notes

The recipe makes four nests. For a runnier yolk, start checking the eggs after 6 minutes in the air fryer; the time may vary depending on the egg size and the appliance model.

Nutrition per serving

• dinner
• main course
• gluten-free
• air fryer
• baked
• high-protein
• easy recipe