Egg Nests with Mashed Potatoes
I often find myself with leftover mashed potatoes from a meal, and I dislike throwing them away. This recipe for egg nests, which I first saw on Merișor, is one of the simplest ways to use up leftover mash. It’s quick to make, the ingredients are easy to find, and the result is perfect for breakfast or as a snack when you don’t feel like cooking something complicated.
Quick Info
Total time: about 30-35 minutes (depends on the oven)
Preparation time: 10 minutes
Baking time: 20-25 minutes (approximately, until the eggs are cooked to your liking)
Servings: 2 nests (using 2 eggs and one serving of mashed potatoes)
Difficulty: easy
Recipe type: breakfast, snack, leftover mashed potatoes
Ingredients
1 serving of leftover mashed potatoes (enough for 2 nests)
2 eggs
100 g cheese
½ bunch of parsley
1-2 tablespoons breadcrumbs (just enough to prevent the mash from sticking to your hands)
salt, pepper
dried basil (to taste)
oil (for greasing the molds)
Instructions
1. Preheat the oven to 180°C (350°F).
2. Place the mashed potatoes in a large bowl. Add salt, pepper, dried basil (to taste), finely chopped parsley, and grated cheese. Mix well. If the mash is too soft, gradually sprinkle in breadcrumbs and mix until it holds together and no longer sticks to your hands.
3. Grease two heatproof dishes (for example, small ceramic ramekins or larger muffin tins) with oil. Dust them lightly with breadcrumbs.
4. Divide the mash into two and place a generous layer in each dish, gently shaping it with a spoon or your fingers to create a small “nest” – leaving space in the center for an egg.
5. Crack one egg into each potato nest, directly into the indentation made. If the yolk is large, you can make the space a bit bigger.
6. Place the dishes in a baking tray (this makes them easier to handle). Put everything in the oven and bake until the egg is cooked and a light crust forms on top – usually between 20 and 25 minutes, but check after 15 minutes, depending on how soft you want the yolk.
7. When done, remove the dishes from the oven. Sprinkle grated cheese over each while they are still hot.
8. Serve the nests directly from the dishes while warm.
Why I Make This Recipe Often
It uses any leftover mash, doesn’t require special ingredients, and is very quick to prepare. I love that it’s versatile – it works well for breakfast or as a side dish alongside a salad or some vegetables. The eggs come out perfectly cooked, the mash gets slightly crispy around the edges, and it’s all ready with minimal effort.
Tips and Variations
Tips
The mash should be thicker, not too runny – if it’s too soft, add more breadcrumbs.
If you don’t have individual molds, you can try using a muffin tin, but make sure to grease the compartments well.
The grated cheese on top of the egg should be added immediately after baking so that it melts from the heat.
Check the eggs after 15-20 minutes if you prefer a softer yolk.
Substitutions
You can use mozzarella or aged cheese instead of cheese.
If you don’t have basil, you can omit it or substitute with dried dill.
Dried parsley can also be used instead of fresh.
Variations
You can add some chopped green onions to the mash for flavor.
If you want a heartier version, mix in some cooked and crumbled bacon into the mash.
For mini nests, use a muffin tin and less mash in each compartment.
Serving Ideas
They pair well with a green salad or steamed vegetables.
You can serve them alongside pickles if you’re preparing them for lunch.
They also make a great picnic snack, served directly from the dish or cooled.
Frequently Asked Questions
1. Can I use mashed potatoes that already have milk or butter in them?
Yes, classic mashed potatoes (with milk and butter) are actually recommended – they will taste richer and creamier.
2. What do I do if I don’t have individual molds?
You can use a smaller heatproof dish and place two nests spaced apart. Or use a muffin tin, greasing the compartments well and reducing the amount of mash per nest.
3. Can I add other ingredients to the mash?
Yes, if you want – a bit of bacon, sautéed vegetables, or green onions work well. Just make sure not to make the mixture too runny.
4. How do I know when the eggs are done?
The egg is cooked when the white is fully set and the yolk is to your preference – soft or firm. Check visually, don’t leave it too long if you want a soft yolk.
5. Can the recipe be made without eggs?
You can, but they won’t be “nests” anymore – you could place a slice of tomato or a piece of cheese, but the texture and flavor will be different.
Nutritional Values
Approximately, for one nest:
- 1 serving of mash (about 150-170 g) – 120 kcal
- 1 egg – 70 kcal, 6 g protein
- cheese (50 g) – 170 kcal, 12 g fat
- breadcrumbs, oil – 30-40 kcal total
Total estimated per nest: 350-400 kcal, 15-18 g protein, 15-18 g fat, 30-35 g carbohydrates.
Values are approximate and depend on the exact amount of cheese, oil, and type of mash used.
Storage and Reheating
The nests are best enjoyed fresh out of the oven, straight from the dish. However, if you have leftovers, they can be stored in the fridge for 1 day, covered. When reheating, the egg will firm up, and the mash won’t be as fluffy, but they can be warmed in the oven or microwave for a few minutes. I do not recommend keeping them for more than a day.
I often find myself with leftover mashed potatoes from a meal, and I dislike throwing them away. This recipe for egg nests, which I first saw on Merișor, is one of the simplest ways to use up leftover mash. It’s quick to make, the ingredients are easy to find, and the result is perfect for breakfast or as a snack when you don’t feel like cooking something complicated.
Quick Info
Total time: about 30-35 minutes (depends on the oven)
Preparation time: 10 minutes
Baking time: 20-25 minutes (approximately, until the eggs are cooked to your liking)
Servings: 2 nests (using 2 eggs and one serving of mashed potatoes)
Difficulty: easy
Recipe type: breakfast, snack, leftover mashed potatoes
Ingredients
1 serving of leftover mashed potatoes (enough for 2 nests)
2 eggs
100 g cheese
½ bunch of parsley
1-2 tablespoons breadcrumbs (just enough to prevent the mash from sticking to your hands)
salt, pepper
dried basil (to taste)
oil (for greasing the molds)
Instructions
1. Preheat the oven to 180°C (350°F).
2. Place the mashed potatoes in a large bowl. Add salt, pepper, dried basil (to taste), finely chopped parsley, and grated cheese. Mix well. If the mash is too soft, gradually sprinkle in breadcrumbs and mix until it holds together and no longer sticks to your hands.
3. Grease two heatproof dishes (for example, small ceramic ramekins or larger muffin tins) with oil. Dust them lightly with breadcrumbs.
4. Divide the mash into two and place a generous layer in each dish, gently shaping it with a spoon or your fingers to create a small “nest” – leaving space in the center for an egg.
5. Crack one egg into each potato nest, directly into the indentation made. If the yolk is large, you can make the space a bit bigger.
6. Place the dishes in a baking tray (this makes them easier to handle). Put everything in the oven and bake until the egg is cooked and a light crust forms on top – usually between 20 and 25 minutes, but check after 15 minutes, depending on how soft you want the yolk.
7. When done, remove the dishes from the oven. Sprinkle grated cheese over each while they are still hot.
8. Serve the nests directly from the dishes while warm.
Why I Make This Recipe Often
It uses any leftover mash, doesn’t require special ingredients, and is very quick to prepare. I love that it’s versatile – it works well for breakfast or as a side dish alongside a salad or some vegetables. The eggs come out perfectly cooked, the mash gets slightly crispy around the edges, and it’s all ready with minimal effort.
Tips and Variations
Tips
The mash should be thicker, not too runny – if it’s too soft, add more breadcrumbs.
If you don’t have individual molds, you can try using a muffin tin, but make sure to grease the compartments well.
The grated cheese on top of the egg should be added immediately after baking so that it melts from the heat.
Check the eggs after 15-20 minutes if you prefer a softer yolk.
Substitutions
You can use mozzarella or aged cheese instead of cheese.
If you don’t have basil, you can omit it or substitute with dried dill.
Dried parsley can also be used instead of fresh.
Variations
You can add some chopped green onions to the mash for flavor.
If you want a heartier version, mix in some cooked and crumbled bacon into the mash.
For mini nests, use a muffin tin and less mash in each compartment.
Serving Ideas
They pair well with a green salad or steamed vegetables.
You can serve them alongside pickles if you’re preparing them for lunch.
They also make a great picnic snack, served directly from the dish or cooled.
Frequently Asked Questions
1. Can I use mashed potatoes that already have milk or butter in them?
Yes, classic mashed potatoes (with milk and butter) are actually recommended – they will taste richer and creamier.
2. What do I do if I don’t have individual molds?
You can use a smaller heatproof dish and place two nests spaced apart. Or use a muffin tin, greasing the compartments well and reducing the amount of mash per nest.
3. Can I add other ingredients to the mash?
Yes, if you want – a bit of bacon, sautéed vegetables, or green onions work well. Just make sure not to make the mixture too runny.
4. How do I know when the eggs are done?
The egg is cooked when the white is fully set and the yolk is to your preference – soft or firm. Check visually, don’t leave it too long if you want a soft yolk.
5. Can the recipe be made without eggs?
You can, but they won’t be “nests” anymore – you could place a slice of tomato or a piece of cheese, but the texture and flavor will be different.
Nutritional Values
Approximately, for one nest:
- 1 serving of mash (about 150-170 g) – 120 kcal
- 1 egg – 70 kcal, 6 g protein
- cheese (50 g) – 170 kcal, 12 g fat
- breadcrumbs, oil – 30-40 kcal total
Total estimated per nest: 350-400 kcal, 15-18 g protein, 15-18 g fat, 30-35 g carbohydrates.
Values are approximate and depend on the exact amount of cheese, oil, and type of mash used.
Storage and Reheating
The nests are best enjoyed fresh out of the oven, straight from the dish. However, if you have leftovers, they can be stored in the fridge for 1 day, covered. When reheating, the egg will firm up, and the mash won’t be as fluffy, but they can be warmed in the oven or microwave for a few minutes. I do not recommend keeping them for more than a day.