Potato Nests with Eggs and Bacon

Instructions

• 1
  Peel the potatoes and cut them into smaller cubes (approx. 2 cm × 2 cm).
• 2
  Place the chopped potatoes into a medium-sized pot, cover them with enough water, salt, and bring the water to a boil over high heat. Then reduce the heat to low to medium, cover the pot with a lid, and cook the potatoes for 15⁠–⁠18 minutes until tender.
• 3
  While the potatoes are cooking, cut the English bacon into small pieces. Then heat a medium-sized pan dry and fry the chopped bacon in it for 3⁠–⁠4 minutes over medium heat.
• 4
  Take a small saucepan, add butter and milk to it, and let the butter melt in the milk over low heat (this will take 2⁠–⁠3 minutes). Then remove the saucepan from the heat.
• 5
  Peel and press the garlic.
• 6
  Once the potatoes are cooked, drain them and place them into a large bowl. Add the pressed garlic and melted butter with milk, prepare a hand mixer, and whisk the mixture in the bowl for 1⁠–⁠2 minutes on medium power until a smooth mash forms. Then stir the fried bacon into the mash.
• 7
  Preheat the oven to 170 °C, prepare a baking sheet and line it with baking paper.
• 8
  Using a spoon, form 4 mounds of mashed potatoes on the lined baking sheet, and in the center of each, create a hollow large and deep enough to crack an egg into. Then crack 1 egg into each hollow, and season with salt and pepper.
• 9
  Place the baking sheet with the potato nests into the oven and bake for 10⁠–⁠15 minutes at 165⁠–⁠170 °C. The egg whites should set during baking, but the yolks should remain runny.
• 10
  After baking, you can serve the nests.