Oeufs Au Nid

Posted June 1, 2010 @ 2:25pm | by Kori Mortenson

Oeufs Au Nid - that's "nest eggs" for those of you who don't speak French.  From 100 Best Recipes Vegetarian by Linda Doeser

This is the healthy recipe of the month for June.

Soft-baked eggs laying on a bed of soft mashed potato look just as if they are resting in a nest and taste superb.  This straight forward dish is very easy to make, but looks impressive


2lbs/900g floury potatoes, unpeeled

salt and pepper

3/4 cup butter

scant 1 cup milk

4 eggs

2 oz/55g Cheddar cheese

1. Preheat the oven to 400o F.  Cook the potatoes in lightly salted boiling water for about 25 minutes, or until tender.  Drain and peel.  Place the potatoes in a bowl with 1/2 cup of the butter and mash until no lumps remain.  Season to taste with salt and pepper.  Pour in half the milk and beat vigorously with a wisk. Continue wisking, adding more milk if necessary, until the potato is light and smooth.

2.  Use some of the remaining butter to grease an ovenproof dish.  Spoon the mashed potatoes into the dish and make 4 hollows.  Dot a little butter in each of the hollows, crack 1 egg into each hollow, and season.

3. Using the tines of a fork, carefully make grooves around each egg to create a 'nest'. Grate the cheese and sprinkle it over, then bake in the preheated oven for 15 minutes, or until the egg whites are set, but the yolks are still runny.  Serve immediately.

Here's a picture of how mine turned out.

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