Rösti muffins – eggs in a potato nest

Ingredients for 2 servings:

• 200 g potatoes, raw grated
• 1 spring onion(s)
• 50 g Cheddar cheese or Gouda, grated
• 50 g dried tomatoes
• 75 g spread (cream cheese tomato-ricotta)
• 6 eggs
• salt and pepper
• possibly dill
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

crispy potato nests with egg and spicy cheese

Place the grated potatoes in a bowl, season with salt, and let stand for about 30 minutes. After 30 minutes, place the potatoes in a clean kitchen towel and squeeze out the liquid. Tip: Alternatively, you can use ready-made hash brown dough to save time. Preheat the oven to 200°C (top/bottom heat). Slice the spring onions into thin rings. Cut the sun-dried tomatoes into thin strips. Place the potatoes or hash brown dough, spring onions, sun-dried tomatoes, Cheddar or Gouda cheese, and the cream cheese spread in a mixing bowl and mix well. Season with salt and pepper. Grease the muffin cups and spoon the mixture into them. Flatten and pull up the edges slightly to create a well in the center. Place the muffin tray in the preheated oven and pre-bake for 15 minutes. Then crack an egg into each well, discarding some of the egg white if necessary. Then bake for another 15-20 minutes until the eggs are set. Garnish with dill, if desired, and serve with salad.