Filled Easter baskets

Ingredients for 1 servings:

• 5 m.-sized potatoes, peeled and finely sliced
• 3 egg whites
• 1 tsp, heaped cornstarch
• salt and pepper
• some butter to grease the mold
• some breadcrumbs to sprinkle
• 50 g Parmesan, grated
• 150 g spinach (fresh), cut into fine strips
• salt and pepper
• nutmeg
• Paprika powder
• 12 tomatoes (date, cherry or cocktail tomatoes)
• 6 small eggs, soft-boiled

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Filigree potato nests (without frying) with egg, spinach and date tomatoes, makes 12 pieces

To make the potato nests, mix the egg whites with the cornstarch, season generously with pepper and salt. Then dip the potato slices in the egg mixture. Carefully grease the muffin tins with butter and sprinkle with breadcrumbs. Line the muffin tins with potato slices in a fan shape (two layers each, offset from each other). Then bake the potato nests in a preheated oven at 180 degrees Celsius for about 30 minutes until golden brown. Five minutes before the end of the cooking time, lightly sprinkle the nests with grated Parmesan cheese. Meanwhile, steam the spinach strips with the tomatoes in the steamer basket for 5 to 10 minutes, then cool and drain well. Season the spinach with salt and pepper and season to taste. Fill the potato nests with the spinach, place a peeled egg or two small tomatoes in the center of each, and return them to the oven for another five minutes to warm up. Tip: This filling is just one of many ideas—it can be varied almost endlessly.