Friday 24 May 2019

One for all the family: Potato and egg nests for Easter

With her new book, Aileen Cox Blundell wants to show parents that cooking one meal for the whole family is not a thing of fairy tales

Potato and egg nests
Potato and egg nests

Aileen Cox Blundell started her award-winning blog, Baby-Led Feeding in 2015, sharing her first recipe on Facebook on the last Friday of that September, and by the following Monday morning she had over 4,000 followers. "Thousands of messages from parents came flooding into my inbox asking for help, and I realised on that wet Monday morning that I had an opportunity to really make a difference in so many lives," she says. Now, with her second book, The Baby-Friendly Family Cookbook, she wants parents to know that cooking one meal for the entire family isn't an impossibility, with over 150 recipes that are suitable from the smallest to the biggest. "I have written it as a parent who has to contend with the same issues you probably do: working long hours, feeding a family of multiple ages and combating fussy eating. I wanted to write a book that would make parents' lives easier," she explains. "It is all about encouraging healthy eating in your family, making cooking and eating fun and, mostly, sitting together as a family and sharing food."

MAKES 12

I normally make this recipe at Easter, but it is so delicious that it can't be just seasonal. The base of the recipe is good enough to have on its own, but we love it with eggs and spinach.

For the nests

4 large potatoes, peeled

1 medium white onion, finely diced

Black pepper, to season

4 tbsp rapeseed oil, plus extra for greasing

1 large egg, beaten

For the filling

2 large handfuls of spinach, finely chopped

12 eggs

Small handful parsley, finely chopped

Preheat the oven to 180°C/350°F/gas 4. Grate the potatoes, then place into a clean tea towel and squeeze to remove the moisture.

Add the potatoes to a bowl with the onion, pepper, oil and egg. Stir until fully combined.

Lightly oil a regular-sized muffin tin with a little rapeseed oil, then divide the mixture between the compartments. When you spoon it in, make a hollow in the centre to make the nest, ensuring it comes up the sides.

Add a little chopped spinach to the centre of each nest, then crack an egg into each one. Bake for 15 minutes, until the eggs are fully set. To serve, sprinkle a little parsley on top.

The Baby-Friendly Family Cookbook by Aileen Cox Blundell, Ireland's leading baby-led weaning expert, (Gill Books, €19.99).

Irish Independent

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