Grilled tomatoes and/or chopped spinach could be served as accompaniments.
4 large eggs
750 g (l 1/2 lb) potatoes
salt
1 large egg yolk
25 g (1 oz) margarine or butter
about 100 ml (3 1/2 fl oz) creamy milk
1 tablespoon vegetable oil
100 g (4 oz) mushrooms, finely chopped
1 small onion, finely chopped
75 g (3 oz) cooked ham, diced
1 teaspoon tomato puree
freshly ground black pepper
1 small egg, beaten, to glaze
1 tablespoon chopped parsley
margarine, for greasing
750 g (l 1/2 lb) potatoes
salt
1 large egg yolk
25 g (1 oz) margarine or butter
about 100 ml (3 1/2 fl oz) creamy milk
1 tablespoon vegetable oil
100 g (4 oz) mushrooms, finely chopped
1 small onion, finely chopped
75 g (3 oz) cooked ham, diced
1 teaspoon tomato puree
freshly ground black pepper
1 small egg, beaten, to glaze
1 tablespoon chopped parsley
margarine, for greasing
method
1. Cook the potatoes in boiling salted water until tender. Drain well and press them through a sieve.
Beat in the egg yolk, half the margarine and just enough of the creamy milk to make a firm mixture.
2. Put the creamed potato into a piping bag fitted with a large star nozzle and pipe 4 'nests' on to a greased baking sheet. To form the nests: using a spiral motion, make a round of potato about 12.5 cm/5 inches in diameter, then pipe a wall about 5 cm/2 inches high around the outer edge. Or shape the mixture with a teaspoon.
3. Heat the oven to 180°C (350°F) Gas 4. Heat the oil in a frying-pan. Add the mushrooms and onion and cook gently until soft. Stir in the ham and the tomato puree with salt and pepper to taste, then mix well. Remove from the heat.
4. Brush the potato nests with beaten egg to glaze and spoon in the mushroom and ham mixture, dividing it equally between the nests.
5. Break 1 egg at a time into a cup and slide the eggs into the potato nests.
6.. Spoon a little creamy milk on top of each egg to cover the yolk and dot
with the remaining margarine to protect the yolk during cooking.
7. Bake nests in the oven for 10 - 15 minutes until the whites of the eggs have just set and the yolks are still soft. With a fish slice, carefully remove the nests from the baking sheet without breaking the egg yolks, then place them on warmed serving plates or individual dishes. Sprinkle with chopped parsley and serve at once.
Beat in the egg yolk, half the margarine and just enough of the creamy milk to make a firm mixture.
2. Put the creamed potato into a piping bag fitted with a large star nozzle and pipe 4 'nests' on to a greased baking sheet. To form the nests: using a spiral motion, make a round of potato about 12.5 cm/5 inches in diameter, then pipe a wall about 5 cm/2 inches high around the outer edge. Or shape the mixture with a teaspoon.
3. Heat the oven to 180°C (350°F) Gas 4. Heat the oil in a frying-pan. Add the mushrooms and onion and cook gently until soft. Stir in the ham and the tomato puree with salt and pepper to taste, then mix well. Remove from the heat.
4. Brush the potato nests with beaten egg to glaze and spoon in the mushroom and ham mixture, dividing it equally between the nests.
5. Break 1 egg at a time into a cup and slide the eggs into the potato nests.
6.. Spoon a little creamy milk on top of each egg to cover the yolk and dot
with the remaining margarine to protect the yolk during cooking.
7. Bake nests in the oven for 10 - 15 minutes until the whites of the eggs have just set and the yolks are still soft. With a fish slice, carefully remove the nests from the baking sheet without breaking the egg yolks, then place them on warmed serving plates or individual dishes. Sprinkle with chopped parsley and serve at once.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
