Name: Ham & mushroom potato nests with fried quail's eggs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 12, as a snack or canapé
Ingredients: 10g butter plus extra for greasing; 200g chestnut mushrooms sliced; 2 garlic cloves crushed; 500g waxy potatoes peeled, ends trimmed and spiralized into thin noodles; 120g pack of ham torn into pieces; 125g ball mozzarella drained and grated; 12 quail’s eggs

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Ham & mushroom potato nests with fried quail's eggs

Ham & mushroom potato nests with fried quail's eggs

Sophie Godwin – Cookery writer

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Serves 12, as a snack or canapé

Easy

Prep: 15 mins

Cook: 40 mins

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Brunch with a difference, bake these addictive, mini spiralized potato nests ahead of time then crack in the eggs and cook when your guests arrive

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

10g butter

plus extra for greasing
200g chestnut mushrooms

sliced
2 garlic cloves

crushed
500g waxy potatoes

peeled, ends trimmed and spiralized into thin noodles
120g pack of ham

torn into pieces
125g ball mozzarella

drained and grated
12 quail’s eggs

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Nutrition: per serving

kcal108
fat4g
saturates2g
carbs9g
sugars1g
fibre1g
protein7g
salt0.4g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Generously grease 12 holes of a non-stick muffin (or cupcake) tin with butter.
step 2

Heat the butter in a frying pan over a medium to high heat. Add the mushrooms. Fry for 4–5 mins until they begin to brown. Stir in the garlic, cook for 1 minute, then tip the mushrooms into a large bowl. Stir in the potato, ham and mozzarella. Season with salt and pepper.
step 3

Divide the mixture among the muffin holes and bake in the oven for 25 mins or until golden brown. Remove from the oven and run a cutlery or palette knife around the edges of the nests to make sure they are not sticking to the pan. Then use the back of a teaspoon to press down the centre of each to make an indent large enough to hold a quail's egg. Crack a quail’s egg into each nest and return to the oven for 8–10 mins, until the egg white is set and the yolk runny. Cool in the tin for 1-2 mins, then carefully lift out with a palette knife.

Recipe from Good Food magazine, January 2017

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