Ham Mushroom Potato Nests With Fried Quails Eggs Recipes

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POTATO NESTS WITH HAM, EGGS, MUSHROOMS AND ARTICHOKE HEARTS

Make and share this Potato Nests with Ham, Eggs, Mushrooms and Artichoke Hearts recipe from Food.com.

Provided by evelynathens

Categories     Breakfast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15



Potato Nests with Ham, Eggs, Mushrooms and Artichoke Hearts image

Steps:

  • For nests: Preheat oven to 410F.
  • Butter 6 ramekins or muffin tins using ½ tblsp butter per ramekin.
  • Peel potatoes and coarsely grate into bowl of cold water.
  • Drain potatoes and dry thoroughly.
  • Transfer to a large bowl.
  • Mix in onions, cheese and nutmeg.
  • Season to taste.
  • Press into prepared cups, forming indentation in the middle.
  • Bake until edges of nests are brown, about 45 minutes.
  • Prepare filling: Melt 1 tblsp butter in medium skillet over medium-high heat.
  • Add mushrooms and saute until liquid evaporates, about 5 minutes.
  • Remove from pan using slotted spoon.
  • Add Sherry and boil until reduced by half, about 3 minutes.
  • Stir in half and half and simmer 5 minutes.
  • Add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
  • Slowly whisk the yolk mixture back into sauce.
  • Return mushrooms and shallots to skillet.
  • Stir in ham and artichoke hearts and cook until warmed through.
  • Season and mix in parsley.
  • Remove nests from oven.
  • Cool 5 minutes.
  • Spoon filling into each.
  • Top each with poached egg.
  • Serve immediately.

Nutrition Facts : Calories 458.6, Fat 31.1, SaturatedFat 15.8, Cholesterol 361.4, Sodium 240.9, Carbohydrate 16.7, Fiber 2.5, Sugar 1.9, Protein 24.1

3 tablespoons butter, room temperature
1 1/2 medium potatoes
1/2 onion, minced
3/4 cup shredded gruyere cheese
1/8 teaspoon nutmeg
2 tablespoons butter
5 ounces mushrooms, sliced
2 1/2 tablespoons shallots (white parts only)
2 tablespoons dry sherry
1 cup half-and-half
2 egg yolks, beaten to blend
1 1/2 cups cubed cooked ham
5 ounces cooked frozen artichoke hearts, quartered
2 tablespoons chopped fresh parsley
6 hot poached eggs

HAM & MUSHROOM POTATO NESTS WITH FRIED QUAIL'S EGGS

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

Provided by Sophie Godwin - Cookery writer

Categories     Breakfast, Brunch

Time 55m

Yield Serves 12, as a snack or canapé

Number Of Ingredients 7



Ham & mushroom potato nests with fried quail's eggs image

Steps:

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

Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

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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