Ham & mushroom potato nests with fried quail's eggs

• butter↗10g g

  plus extra for greasing

• chestnut mushrooms↗200g g

  sliced

• garlic cloves↗2

  crushed

• waxy potatoes↗500g g

  peeled, ends trimmed and spiralized into thin noodles

• pack of ham120g g

  torn into pieces

• ball mozzarella↗125g g

  drained and grated

• quail’s eggs↗12

Step-by-step instructions

1. 1

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

2. 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.

3. 3

   Divide the mixture among the muffin holes and bake in the oven for 25 mins or until golden brown. Remove 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.