Potato and Leek Nests with Herbed Yogurt and Baked Egg

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a 4-large-muffin or 8-medium-muffin pan with a little olive oil.

2. 2

   Place the grated potatoes in a clean kitchen towel and squeeze very well to remove as much moisture as possible. Transfer them to a large bowl.

3. 3

   In a small skillet, melt the butter with 1 teaspoon of olive oil over medium heat. Add the leek and cook for 4 to 5 minutes until tender, without browning too much. Let cool slightly.

4. 4

   Add the sautéed leek, 2 eggs, Parmesan cheese, wheat flour, sweet paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper to the bowl with the potatoes. Mix very well until combined.

5. 5

   Divide the mixture among the muffin pan cups and press it onto the bottom and up the sides to form nests. Bake for 15 minutes at 220 °C / 425 °F, until the edges begin to turn golden.

6. 6

   Meanwhile, mix the Greek yogurt, chives, parsley, lemon zest, a pinch of salt, and the remaining black pepper in a small bowl. Chill until ready to serve.

7. 7

   Remove the pan from the oven. Using the back of a spoon, redefine the center well of each nest if it has puffed up. Crack 1 egg into each large nest, or carefully divide the eggs among the nests if using a medium size. Season with the remaining salt.

8. 8

   Bake again for 10 to 12 minutes at 190 °C / 375 °F, until the whites are set and the yolks are still slightly creamy, or longer if you prefer firm yolks.

9. 9

   Let rest for 2 minutes. Unmold carefully and serve the nests hot with a spoonful of herbed yogurt on top or on the side.

10. 10

    Finish with a little extra chives or parsley if desired and serve immediately.