Smoky bacon forms the nest, filled with crispy potato or filo and topped with a soft-baked quail egg — a whimsical, rich bite that’s both playful and luxurious.
Preheat oven to 190°C / 375°F.
Grease a mini muffin tin (12 holes) generously.
Line each muffin cup with half a strip of bacon around the sides.
In a bowl, toss shredded potato with:
Melted butter, garlic powder, salt, pepper, and cheese (if using).
Press a spoonful of the mixture into the base of each cup to form a nest.
Bake for 10–12 minutes until lightly golden.
Carefully crack a quail egg into each nest (use a small serrated knife to open them cleanly).
Season lightly with salt, pepper, and optional chili flakes.
Return to the oven for 5–7 minutes, until egg whites are just set and yolks still soft.
Let cool slightly, then gently remove with a small offset spatula.
Garnish with fresh thyme or chives.
Serve warm or at room temperature.
Use mini filo shells instead of potato for a crispier nest.
Add a dab of tomato chutney, béarnaise, or truffle mayo underneath the egg.
Try with duck prosciutto or speck for a gourmet upgrade.
Wine: Sparkling brut, dry rosé, or a chilled Pinot Grigio
Cocktail: Classic Bloody Mary or a mimosa
NA: Tomato shrub or spiced ginger tonic
6 servings