The Scoop
The Scoop

Grilled Potato Nests

Potato, cheese, bacon, topped off with a poached egg… what’s not to love! Perfect for a mid-morning brunch or an early lunch, this recipe is designed for one but can easily be doubled up if more people are dining.


Serves : 2

Total cooking time : 30 minutes

Difficulty : Easy

Grilled Potato Nests


2 Large potatoes (about 240g)

2 Eggs

2tsp Plain flour

4tsp Olive oil

30g Gruyere cheese

30g Pancetta

Salt & pepper to season

  1. Pre heat the oven to 180°C
  2. Peel the potatoes and slice them using a spiraliser (the coarse blade of our Spiro is perfect for this)
  3. Sprinkle with the flour and olive oil and mix gently so they are well covered
  4. Place them into 2 nest shapes in an oven-proof dish and bake for 15 minutes
  5. While the potatoes are cooking, add the pancetta to a pan and fry until crispy, you shouldn’t need any oil for this it should cook nicely in its own fat
  6. Remove from the potatoes from the oven, sprinkle over the cheese and add the bacon then return for another 10minutes
  7. Meanwhile poach your eggs (our M-Poach egg poacher makes this quick and easy in the microwave)
  8. Remove the potatoes from the oven and top each nest with a poached egg
  9. Season with salt and pepper and enjoy!
Essential Equipment
  • Spiro


    3-in-1 hand-held spiralizer