A seasonal savoury treat which is perfect for breakfast, brunch or brinner! These bitesized Potato Rosti and Quail Egg Easter Nests taste amazing and are Syn Free on Slimming World.
This recipe is the perfect antidote to all the chocolate overindulgence that Easter can bring. Whilst I'll happily demolish a chocolate krispie Easter nest filled with Mini Eggs, savoury is truly where my heart lies. #CheeseNotChoc I'm sincerely hoping that the Easter Bunny has procured a Cheester Egg for me as they have all sold out. With that in mind it's just struck me that you could even grate some cheese over the top of the Rosti Nests before they head to the oven. They'd make the perfect Easter breakfast or brunch but if truth be told I'd be delighted to eat them for pretty much any meal on any day of the year. (If you happen to be doing Slimming World, use Fry Light and they are syn free - can't be many Easter Eggs you can say that about!)
My Potato Rosti & Quail Egg Easter Nests are super easy to make if you follow my recipe. They did however entail a wee bit of trial and error on my part to perfect the method before I shared them with you.
- Muffin Tin - I baked the first batch in a silicone muffin tin but traditional metal ones are definitely better for heat conductivity and avoidance of soggy bottoms.
- Potatoes - Next the potatoes, I left the skins on, used a waxy variety and grated them using a food processor on the coarsest setting. They need to have as much as possible of the moisture squished out of them. I used a combination of my hands and squeezing them in a tea towel.
- Seasoning - Use much more salt and pepper than you think you'll need. My first batch was rather bland. You could also spice them up with paprika or chilli.
- Quail Eggs - Final hurdle was the quail eggs. I quickly learned that you can't crack a quails egg open like you would a hen's egg. I tried a number of methods that Google suggested finally settling on sawing them open with a serrated knife. The technique takes a wee while to master but by the second dozen I had no burst yolks which I count as a success (there were 3 casualties in the first batch)
Potato Rosti & Quail Egg Easter Nests
500g Waxy Potatoes
Salt & Pepper
12 Quail Eggs
Preheat the oven to 200c
Wash the potatoes, no need to peel, and coarsely grate.
Squeeze as much moisture as you possibly can out of the potatoes using your hands, a teatowel or combination of both.
Season the grated potatoes really well with salt and pepper.
Spray a 12 hole metal muffin tin with oil and arrange the potatoes into 'nests' with a small hollow in the middle.
Crack a quail egg into each hollow.
Spray the nests with oil before baking them in the oven for 20 minutes or until the eggs are set and the potato rosti is golden brown and crispy.