Crispy potato and leek nests with herbed yogurt, baked egg, and paprika oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Generously grease a 6-cup muffin tin with the butter and set aside.

2. 2

   Grate the potatoes and wrap them in a clean kitchen towel. Squeeze very well to remove as much liquid as possible; this helps the nests become crisp.

3. 3

   In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the leek with a pinch of salt and cook for 4 to 5 minutes, until softened but not too browned. Let cool for 5 minutes.

4. 4

   In a large bowl, combine the squeezed grated potatoes, cooked leek, 1 egg, grated Parmesan cheese, all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in 1 tablespoon olive oil to help browning.

5. 5

   Divide the mixture among the 6 muffin cups. Press with your fingers or the back of a spoon to form nests, covering the bottoms and sides. Bake for 15 minutes at 220 °C / 425 °F.

6. 6

   Meanwhile, in a small bowl, mix the plain Greek yogurt with the chives, parsley, lemon juice, garlic, a pinch of salt, and a pinch of black pepper. Chill until ready to use.

7. 7

   In a small pan or saucepan, warm the remaining 1 tablespoon olive oil over low heat for 30 seconds. Remove from the heat, add the sweet paprika, and stir to make a fragrant paprika oil. Set aside.

8. 8

   Remove the tin from the oven. Carefully crack 3 eggs, placing 1 egg into each of 3 nests. Leave the other 3 nests empty so they hold their shape and brown further; this balances the tin space and prevents overflow. Return the tin to the oven and bake for 8 to 10 minutes more at 220 °C / 425 °F, until the whites are set and the yolks are cooked to your liking.

9. 9

   Let the nests rest for 2 minutes. Run a knife around the edges and unmold carefully. Serve 1 or 2 nests per portion, with a spoonful of herbed yogurt on top or on the side, a drizzle of paprika oil, and, if desired, a little extra grated Parmesan and freshly ground black pepper.