Potato Nests With Ham, Eggs, Mushrooms And Artichok

Name: Potato Nests With Ham, Eggs, Mushrooms And Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nests; 3 tablespoons butter, room temperature; 1 1/2 medium potatoes; 1/2 onion, minced; 3/4 cup shredded gruyere cheese; 1/8 teaspoon nutmeg; Filling; 2 tablespoons butter; 5 ounces mushrooms, sliced; 2 1/2 tablespoons shallots (white parts only); 2 tablespoons dry sherry; 1 cup half-and-half; 2 egg yolks, beaten to blend; 1 1/2 cups cubed cooked ham; 5 ounces cooked frozen artichoke hearts, quartered; 2 tablespoons chopped fresh parsley; 6 hot poached eggs

Servings: persons

Nests
3 tablespoons butter, room temperature
1 1/2 medium potatoes
1/2 onion, minced
3/4 cup shredded gruyere cheese
1/8 teaspoon nutmeg
Filling
2 tablespoons butter
5 ounces mushrooms, sliced
2 1/2 tablespoons shallots (white parts only)
2 tablespoons dry sherry
1 cup half-and-half
2 egg yolks, beaten to blend
1 1/2 cups cubed cooked ham
5 ounces cooked frozen artichoke hearts, quartered
2 tablespoons chopped fresh parsley
6 hot poached eggs

1
For nests: Preheat oven to 410F.
2
Butter 6 ramekins or muffin tins using 1/2 tblsp butter per ramekin.
3
Peel potatoes and coarsely grate into bowl of cold water.
4
Drain potatoes and dry thoroughly.
5
Transfer to a large bowl.
6
Mix in onions, cheese and nutmeg.
7
Season to taste.
8
Press into prepared cups, forming indentation in the middle.
9
Bake until edges of nests are brown, about 45 minutes.
10
Prepare filling: Melt 1 tblsp butter in medium skillet over medium-high heat.
11
Add mushrooms and saute until liquid evaporates, about 5 minutes.
12
Remove from pan using slotted spoon.
13
Add Sherry and boil until reduced by half, about 3 minutes.
14
Stir in half and half and simmer 5 minutes.
15
Add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
16
Slowly whisk the yolk mixture back into sauce.
17
Return mushrooms and shallots to skillet.
18
Stir in ham and artichoke hearts and cook until warmed through.
19
Season and mix in parsley.
20
Remove nests from oven.
21
Cool 5 minutes.
22
Spoon filling into each.
23
Top each with poached egg.
24
Serve immediately.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Nests, 3 tablespoons butter, room temperature, 1 1/2 medium potatoes, 1/2 onion, minced, and more.

Yes, Potato Nests With Ham, Eggs, Mushrooms And Artichoke Hearts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Nests With Ham, Eggs, Mushrooms And Artichoke Hearts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions