This is a recipe which is very simple but quite cute. Goes well if you’re fed up of burgers in a bun or feel like showing off some rudimentary culinary skill. Who knows? Your kids may even take a liking to them if you’re having difficulty getting the little horrors to eat whole eggs. Who knows? Live a little.
Stuff you will need for two servings;
One large baking potato
Two identical oven proof cup receptacles you can put under the grill. I use two stainless steel baking rings which are like cookie cutters only four inches across and about an inch and a bit deep placed on a piece of folded foil. Individual sized oven proof dishes greased with butter will do.
Salt and pepper to taste
Two teaspoons of Butter
Optional teaspoon of grated cheese, no more. Even a sliver of fancy (Blue, Brie, Roquefort, Goats) cheese as either a garnish or to be dropped in to be melted before the egg is added
The method can get a bit finicky, but even I got it right first time so here goes;
- Microwave or bake your baking potato so it is fully cooked.
- Peel and mash potato thoroughly, adding butter, salt and pepper to mash for seasoning. Mash consistency should be firm but soft enough to mould but which does not stick to the sides of your mashing receptacle. This is British style mash, not that sloppy North American stuff which looks like lightly solidified sludge. Powdered potato or ready mix mash will not cut it for this dish.
- Add cheese to mash if you are so inclined. Not too much.
- Grease your receptacles (Oo-er matron!).
- Put half of mashed potato into each oven proof receptacle. Make a depression in the middle which will fully take one egg.
- Put mashed potato cup under low to medium grill until it browns. DO NOT SKIP THIS STEP. Unless of course you like half of your egg white barely cooked. The idea here is to apply heat from both above and below. Besides, browning the mash first gives a lovely crispy note to the end result.
- Remove receptacles, cups whatever from under grill making sure that you don’t burn your delicate pinkies when doing so.
- Add salt and pepper to the centre of the depression.
- While browned mash is still hot, carefully break a whole egg into the centre and put back under the grill immediately.
Cooking times will vary, but if you work to about the same timing as for a boiled egg of the same size, you won’t go far wrong. A large egg will take around eight minutes and thirty seconds. A medium about eight minutes if you’ve got the grill settings right.
- Remove from under grill again when egg looks cooked and doesn’t wobble when you jiggle the grill. Again, being oh so careful not to scorch your delicate ickle pinkies.
- Leave on one side for a couple of minutes to let the cooking finish. The egg should be cooked through, ideally with a solid white and a golden oozing yolk.
- Sprinkle with a little seasoning to taste and judiciously loosen it from your cooking receptacle with a knife. If you’ve got it right, the nested egg can now be decanted onto your plate ready for consumption. Hold receptacle with a bit of folded kitchen towel while you do this as your cooking receptacle will still be hot and roast fingers are not on the menu here.
N.B. A minor note regarding sauce or accompanying dish. Nested Eggs go well with burgers, thick cut bacon, Sausages, a mixed grill or anything carnivorous. They’re even good on their own with Baked Beans in tomato sauce. Tabasco or HP sauce is a tasty accompaniment. Alternatively treat them like an eggs Benedict and smother in Hollandaise sauce but without all the fuss of poaching eggs, which is a skill I’ve never quite been able to master.
On the whole I’ve found Nested Eggs make an entertaining adjunct to casual food. They’re dead simple to make and a welcome change from chips (Fries) with everything. Enjoy.