🍽️ Potato Nests with Egg

Name: Potato Nests with Egg
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg small floury potatoes; salt; 250 g broccoli; 350 ml milk (1.5% fat); 30 g butter (2 tbsp); nutmeg; 6 eggs (size S); 60 g tomato paste (3 tbsp; from the tube)

472 kcal · 30 min · 4 servings

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Ingredients

1 kg small floury potatoes
salt
250 g broccoli
350 ml milk (1.5% fat)
30 g butter (2 tbsp)
nutmeg
6 eggs (size S)
60 g tomato paste (3 tbsp; from the tube)

Instructions

1. Wash the potatoes thoroughly and place them unpeeled in a pot with approx. 800 ml of salted water. Bring the water to a boil and cook the potatoes covered for approx. 20 minutes until tender.
2. Meanwhile, trim the broccoli, wash it, and divide it into small florets.
3. Drain the cooked potatoes in a colander and rinse them thoroughly under cold running water. Peel them while still hot and mash them in a bowl using a potato masher.
4. Warm the milk with 2 tsp of salt and the butter in a small pot. Grate some nutmeg into it, add the mixture to the potatoes, and stir everything well.
5. Prepare 4 "nests" from baking paper. Cut the baking paper into 4 squares of approx. 20 x 20 cm each. Fold up each corner of a square slightly and twist them together tightly like a cord.
6. Fill the potato puree with a tablespoon into a piping bag and pipe it as a frame into the nests. Stick the broccoli florets into the puree.
7. Beat 1 egg per child portion or 2 eggs per adult portion and let them slide into a "nest" each. Season with salt and place them on a baking tray.
8. Bake the nests in the preheated oven at 225 °C (fan: 200 °C, gas: setting 3–4) for approx. 15 minutes until the egg is set.
9. Place tomato paste dots directly from the tube between the broccoli florets and serve the "nests".

Nutrition per serving

kcal: 472
Protein: 24 g · Fett/Fat: 20 g · Carbs: 45 g