Rösti Egg Cups with Chive Sour Cream

Method

1. Preheat the oven to 200 °C for 10 min (oven). Melt the butter and use some of it to brush the bottom and sides of 4 muffin cups thoroughly. Skimp here and the potato will stick.

   Add in this stepButter, melted 7.5 g

   oven

2. Peel the potatoes, grate them on the coarse side of a box grater, toss with the salt and leave for 5 min. Wrap them in a clean tea towel and wring hard until no more liquid comes out. Leftover moisture makes soggy nests instead of crisp ones.

   Add in this stepPotatoes 400 gSalt ½ tsp

3. Mix the wrung-out potato with the rest of the melted butter, half the cheese and some pepper. Divide evenly among 4 muffin cups and use the back of a spoon or your fingers to press it firmly, 1 cm thick, over the bottom and up the sides, leaving a hollow in the middle. Let the rim rise slightly above the tin so the egg does not spill over.

   Add in this stepButter, melted 23 gGruyère or mature cheddar, grated 20 gBlack pepper to taste

4. Bake in the preheated oven for 20 min, until the rims are deep golden and the bases feel crisp and firm. If the centres have puffed up, press them down again with a spoon.

   oven

5. Crack an egg into each nest; if a cup looks too full, let a little white run off first. Sprinkle the remaining cheese over the whites and return to the oven for 10 min. The whites should be set and opaque while the yolks still wobble slightly when you shake the tin.

   Add in this stepEggs (small or medium) 4Gruyère or mature cheddar, grated 20 g

   oven

6. Leave for 3 minutes, then run a small knife around each cup and lift them out. Top with a spoonful of sour cream, chives and a grind of pepper and serve warm.

   Add in this stepSour cream 4 tbspChives, snipped 2 tbsp