500 g/1 lb 2 oz potatoes, unpeeled 80 g/3 oz butter, plus extra for greasing
50 ml/2 fl oz double cream 6 eggs
50 g/2 oz Parmesan cheese, freshly grated salt and pepper


1.Cook the potatoes in salted, boiling water for 20-30 minutes until tender. Drain, peel and mash in a bowl, then add 25 g/1 oz of the butter, 2-3 tablespoons of the cream, one egg and the Parmesan.
2.Mix well and season with salt. Preheat the oven to 180°C/35 0°F/Gas Mark 4. Grease a baking sheet with butter. Make four spirals with the potato mixture on the baking sheet and surround each with another higher ring of the mixture.
3.Bake for 20 mi nutes until golden. Meanwhile, lightly beat the remaining eggs with salt and pepper. Melt the remaining butter in a frying pan, pour in eggs and cook over a low heat for 2 minutes.
4.Stir in the remaining cream and cook, stirring, until thick. Spoon the eggs into the potato 'nests' and serve.

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