Potato, parmesan & egg nests in air fryer

Quick, simple and delicious meal, great for breakfast, lunch or brunch. You can add bacon, herbs and/or spices to the mashed potatoes for different flavour versions. A must try!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the unpeeled potatoes in salted boiling water until soft when pricked with a fork, then drain them well. It's key to cook them unpeeled, so they don't absorb much water. Cooking time will vary with the size of the potatoes, small ones will cook faster (about 15 min).

Step 2

Peel the cooked potatoes and mash them until you have a purée with no lumps.

Step 3

Add the grated Parmesan, salt, freshly grated toasted black pepper, butter and extra virgin olive oil (here’s when you can add other flavourings, e.g. fried bacon bits, herbs and/or spices) and mix well. You're looking for a dry-ish but pliable mash, so add the EVOO a little at a time

Step 4

Divide the mix in 4 equal parts, wet your hands, make balls, then flatten them over parchment paper to make patties about 1cm in thickness. Then pinch the mash from the middle outwards, leaving about 1/2cm edge all around, and a thin base, forming the nests. The nest "walls need to be high enough to hold the raw egg without spilling over the edge.

Step 5

Lightly spray them with extra virgin olive oil and air fry them over parchment paper at 190°C until golden (about 10-12 min)

Step 6

Take them out, remove the parchment paper, and put them carefully back in the air fryer. Break one egg carefully in each nest, and season the eggs to taste.

Step 7

Air fry them at 180°C until egg whites re cooked and yolks are cooked to your taste (about 5-8 minutes). I cook mine for 5 minutes for runny yolks.

Step 8

Plate 2 nests per portion, sprinkle them with chopped fresh chives (and/or any other garnishes you like) and serve. Enjoy!