These potato and cheese nests can be made ahead, baked and stored for up to 6 weeks. Then they get popped back into the muffin tins, filled with a small egg (small! so it doesn't overflow) and baked for a quick easy breakfast.
Makes : 8 Takes: 20 minutes
4 medium baking (russet) potatoes
2 cups grated cheddar cheese
1 cup grated parmesan cheese
Preheat oven to 400 F.
Scrub but do not peel potatoes and grate into a colander. Rinse under cold running water and shake or squeeze as dry as possible.
Grate cheddar into potatoes and toss in parmesan.
Scoop about 1/4 cup of mixture into muffin tin. Using your fingers, firmly form potato mixture up the sides of muffin tin and insert a second muffin tin into the hollows. Bake at 400F for 15-20 minutes until bubbling and crisp. Remove top pan and crack on egg into each nest, drizzle with oil and bake for 10 more minutes until firm. Loosen potato nests gently around the edges.
(Freeze as is and store for up to 4 weeks. Pop back into muffin tin as needed and continue)
Crack one egg per tin and bake for 10-12 minutes until egg is firm. Serve with homemade ketchup.)