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Ham & mushroom potato nests with fried quail's eggs

Ham & mushroom potato nests with fried quail's eggs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12, as a snack or canapé

Brunch with a difference, bake these addictive, mini spiralized potato nests ahead of time then crack in the eggs and cook when your guests arrive

  • Gluten-free
Nutrition: per serving


  • 10g butter , plus extra for greasing
  • 200g chestnut mushrooms , sliced
  • 2 garlic cloves , crushed
  • 500g waxy potatoes , peeled, ends trimmed and spiralized into thin noodles
  • 120g pack of ham , torn into pieces
  • 125g ball mozzarella , drained and grated
  • 12 quail’s eggs


  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Generously grease 12 holes of a non-stick muffin (or cupcake) tin with butter.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, January 2017

Goes well with


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