Potato nests with boiled eggs and arugula

Ingredients

• 350 grams waxy potatoes

• 2 tablespoons olive oil

• 3 tablespoons crème fraîche

• 1 spring onion, thinly sliced

• 120 grams arugula

• 4 boiled eggs

• Salt and pepper to taste

Instructions

1. Preheat the oven to 200°C (390°F).

2. Peel, wash, and coarsely grate the potatoes, or use a mandoline.

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

4. Grease the muffin tins with olive oil.

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

6. Line the bottoms and sides of the muffin cups with the grated potato. Press firmly. You can make more than four nests if desired.

7. Bake the nests for about 25 minutes, until tender and golden brown. Check the centers for doneness. If the nests are golden but not fully cooked, cover them with aluminum foil.

8. Remove from the oven and let cool.

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

10. Peel the eggs and cut them in half.

11. Arrange half of the arugula on a platter or divide over four plates.

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

13. Spoon a little crème fraîche into each nest.

14. Sprinkle the spring onion rings and remaining arugula over the nests.

15. Place two egg halves in each nest.

Nutritional information