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Pork
12
This organic ham and potato hashbrown nest recipe is the perfect way to try out quail eggs. Top the nests with quail eggs and serve at your next dinner party.
Traditional Ham Bits, 200g
Potatoes, 50g grated
Mozzarella, 125g grated
Eversfield Organic Butter, for greasing
Quail Eggs, 12
Salt & Pepper, for seasoning
Pre-heat the oven to 180°C / 160°C fan / gas mark 4
Generously grease a 12-hole cupcake tray with Eversfield Organic Butter.
Add the grated organic potatoes, organic mozzarella and traditional organic ham bits to a large mixing bowl and season with salt and pepper. Combine well.
Divide the mixture between the cupcake holes and cook for 25 minutes or until golden brown.
Remove the tray from the oven and ensure the nests are not stuck to the tray by sliding a knife around the edge of each.
Using the back of a small spoon, make an indent into each nest. These should be big enough to hold the quail egg.
Crack an organic quail egg into each indent and cook for another 8-10 minutes in the oven. When cooked, the whites should be set and the yolk runny.
Leave to cool in the tin for a minute or two, then carefully remove and serve.
