Crispy potato nests with baked eggs and chives

Name: Crispy potato nests with baked eggs and chives
Total time: 50 min
Cuisine: American
Ingredients: 500g potatoes, peeled and coarsely grated; 2 tbsp olive oil; 0.5 tsp smoked paprika; 0.75 tsp salt; 1 tsp olive oil, for greasing the tin; 6 eggs; 10g fresh chives, snipped

Grated potato baked into crisp little cups, each holding a runny egg. Pretty, hearty and easy to scale up.

Time50 min
LevelEasy
Costabout £0.60 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

3 nests

Ingredients

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500 gpotatoespeeled and coarsely grated
2 tbspolive oil
½ tspsmoked paprika
¾ tspsalt
1 tspolive oilfor greasing the tin
6eggs
10 gfresh chivessnipped

Method

1
Heat the oven to 200°C (180°C fan). Brush a 6 hole muffin tin well with the olive oil.
2
Wrap the grated potato in a clean tea towel and squeeze out as much water as you can. Mix in a bowl with the oil, paprika and salt.
3
Press the potato firmly into the holes, building up the sides to make a nest with a dip in the middle.
4
Bake for 20 minutes until the edges are golden.
20 min
5
Carefully crack an egg into each nest. Bake for 8 to 10 minutes more until the whites are set and the yolks are still soft.
9 min
6
Leave to cool for 3 minutes, loosen with a knife and lift out. Scatter with chives and black pepper.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.