Ham Mushroom Potato Nests With Fried Quails Eggs Recipes

HAM & MUSHROOM POTATO NESTS WITH FRIED QUAIL'S EGGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Generously grease 12 holes of a non-stick muffin (or cupcake) tin with butter.
• Heat the butter in a frying pan over a medium to high heat. Add the mushrooms. Fry for 4-5 mins until they begin to brown. Stir in the garlic, cook for 1 minute, then tip the mushrooms into a large bowl. Stir in the potato, ham and mozzarella. Season with salt and pepper.
• Divide the mixture among the muffin holes and bake in the oven for 25 mins or until golden brown. Remove from the oven and run a cutlery or palette knife around the edges of the nests to make sure they are not sticking to the pan. Then use the back of a teaspoon to press down the centre of each to make an indent large enough to hold a quail's egg. Crack a quail's egg into each nest and return to the oven for 8-10 mins, until the egg white is set and the yolk runny. Cool in the tin for 1-2 mins, then carefully lift out with a palette knife.

CREAMY MUSHROOM HAM & POTATOES

Steps:

• In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

POTATO NESTS WITH HAM, EGGS, MUSHROOMS AND ARTICHOKE HEARTS

Steps:

• For nests: Preheat oven to 410F.
• Butter 6 ramekins or muffin tins using ½ tblsp butter per ramekin.
• Peel potatoes and coarsely grate into bowl of cold water.
• Drain potatoes and dry thoroughly.
• Transfer to a large bowl.
• Mix in onions, cheese and nutmeg.
• Season to taste.
• Press into prepared cups, forming indentation in the middle.
• Bake until edges of nests are brown, about 45 minutes.
• Prepare filling: Melt 1 tblsp butter in medium skillet over medium-high heat.
• Add mushrooms and saute until liquid evaporates, about 5 minutes.
• Remove from pan using slotted spoon.
• Add Sherry and boil until reduced by half, about 3 minutes.
• Stir in half and half and simmer 5 minutes.
• Add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
• Slowly whisk the yolk mixture back into sauce.
• Return mushrooms and shallots to skillet.
• Stir in ham and artichoke hearts and cook until warmed through.
• Season and mix in parsley.
• Remove nests from oven.
• Cool 5 minutes.
• Spoon filling into each.
• Top each with poached egg.
• Serve immediately.