Potato nests with boiled eggs and arugula

Ingredients

• 350 grams waxy potatoes

• 2 tablespoons olive oil

• 3 tablespoons crème fraîche

• 1 scallion, thinly sliced

• 120 grams arugula

• 4 boiled eggs

• Pepper and salt to taste

Instructions

1. Preheat the oven to 200°C.

2. Peel, wash, and grate the potatoes using the coarse side of a grater or a mandoline.

3. Squeeze out the excess moisture from the grated potatoes.

4. Grease muffin tins with olive oil.

5. Add the remaining olive oil to the grated potatoes and season with pepper and salt.

6. Press the grated potato firmly into the bottom and sides of the muffin tins. You can make more than four nests if you like.

7. Bake the nests in the oven for about 25 minutes, until they are tender and golden brown. Check the center to make sure the potatoes are cooked. If they brown too quickly, cover with aluminum foil.

8. Remove from the oven and let them cool.

9. Mix the crème fraîche with pepper and salt to taste.

10. Peel the eggs and cut them in half.

11. Place half of the arugula on a serving dish or divide it over four plates.

12. Carefully remove the potato nests from the tins and place them on the arugula.

13. Spoon the crème fraîche into the nests.

14. Sprinkle the scallion and remaining arugula on top.

15. Place two egg halves in each nest.

Storage advice: Serve immediately.

Nutritional information