Golden Potato and Cheese Nests with Rosemary Apples and Baked Eggs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease an 8-cup muffin pan with 1 tablespoon of the olive oil.

2. 2

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

3. 3

   Add 2 eggs, 90 g of the shredded cheddar cheese, half of the chives, the garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the potato. Mix until combined.

4. 4

   Divide the potato mixture among the 8 muffin cups and press with your fingers or the back of a spoon to form nests covering the bottom and sides. Brush or drizzle with a little of the remaining oil.

5. 5

   Bake the nests for 18 minutes at 220 °C / 425 °F, or until the edges are golden and firm.

6. 6

   Meanwhile, heat the butter with the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the diced apple, rosemary, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook for 5 to 6 minutes, stirring, until the apple is tender but still holds its shape. Remove from the heat.

7. 7

   Remove the pan from the oven and divide the sautéed apple among 4 of the nests. Crack 1 egg into each of those 4 nests. Sprinkle the remaining cheddar cheese over the other 4 nests to make cheese-only versions.

8. 8

   Return the pan to the oven and bake for 8 to 10 minutes more at 190 °C / 375 °F, until the egg whites are set and the yolks are cooked to your liking, and the cheese in the egg-free nests is melted.

9. 9

   Let rest for 3 minutes. Unmold carefully, serve with spoonfuls of plain Greek yogurt, sprinkle with sweet paprika, and finish with the remaining chives.

10. 10

    Serve two nests per portion, pairing one egg nest and one cheese nest for balanced flavor and texture.