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Crispy Potato and Broccoli Egg Nests

 INGREDIENTS:

  1. Potato 2 medium boiled and mashed
  2. Broccoli Florets, finely grated 1 cup
  3. Eggs 3
  4. Rice Flour 2-3 tbsp
  5. Salt and Black Pepper to taste
  6. Chili Flakes 1/2 tsp
  7. Coriander Leaves for garnish
  8. Butter or Oil 1-2 tbsp

METHOD:

Serving Size:

In a large bowl, mix the mashed potatoes, grated broccoli, chili flakes, rice flour, salt and pepper.

Heat a non-stick skillet and add a generous tablespoon of butter or oil.

Place a mound of the mixture onto the pan and flatten it slightly into a disc. Using the back of a spoon, create a well or a crater in the center, pushing the mixture toward the outer edges to form the nest walls.

Cook on a low-medium heat for about 5 minutes, until the bottom is dark gold and holds its shape.  Lightly brush oil on top, then flip the empty nest over with a wide spatula. Cook the top side for 3-4 minutes. 

Return it to the original side, then gently crack the egg into the center well. Put the lid on and let it cook until the egg sets to your liking.

Alternatively, you can bake the nests in a preheated oven. Brush the nests lightly with oil and bake them until they turn slightly golden. Remove the tray and crack one egg into the hollow center of each nest. Return the tray to the oven and bake until the egg whites are set and the yolks are cooked to your preference.

Serve these nests hot, topped with chopped spring onions, chili flakes and black pepper, and paired with toast, kiwi slices, a small bowl of yoghurt dip, and a few cherry tomatoes. 





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