Crisp brick pastry nests with potato, ham and egg
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Brick pastry 4 sheets of 20 g 80 g
- Potato 2 large, peeled 500 g
- Serrano ham small dice 100 g
- Lettuce washed and dried 80 g
- Egg 4 medium, shelled 200 g
- Basil leaves 5 g
- Sesame seeds 4 g
- Extra virgin olive oil 10 g pastry, 10 g mash and 10 g eggs 30 g
- Parsley chopped 3 g
- Black pepper or to taste 0.3 g
- Salt or to taste 0.5 g
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Method
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Cut the potatoes into chunks and boil in water for 18–22 minutes. Drain and mash with 10 g oil, the ham, pepper and salt. Keep warm.
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Preheat the oven to 180°C. Brush the four brick pastry sheets with 10 g oil in total. Line four small ovenproof bowls with them to form baskets. Bake for 8–10 minutes until golden; cool slightly and carefully unmould.
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Cook the four eggs in a non-stick pan with the remaining 10 g oil until the whites are firm; set the yolks too for vulnerable people. Tear the lettuce and basil.
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Fill the four baskets with the mash, divide the lettuce and basil between them and place one egg on top. Sprinkle with the sesame and parsley and serve without delay.
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