Easter egg nests
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6 (makes 6 nests)
Time to make:
1 hr 25 mins (Hands-on time: 30 mins, Cooking time: 55 mins)
$1.15 per serve
(at time of publication)
Full ingredients list:
2 small zucchini, grated
2 small carrot, peeled, grated
4 tablespoons finely grated parmesan
1 tablespoon rice flour
1 egg, beaten
9 small hard- or soft-boiled eggs, peeled, halved
small basil leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160°C. Grease a 6-hole large muffin tin with cooking spray. Line the base of each muffin hole with a small circle of non-stick baking paper.
Step 2Squeeze zucchini and carrot of excess moisture and place together in a large bowl. Add the parmesan, rice flour and beaten egg, and mix well.
Step 3Press the mixture firmly into the base and up the sides of the prepared tin to make the nests. Bake for 30 minutes. Reduce heat to 150°C; bake for a further 20–25 minutes, or until lightly golden and crisp. Leave nests in the tin for 10 minutes to cool slightly before removing.
Step 4Place nests on a baking tray lined with baking paper and return to the oven for a further 10 minutes to lightly crisp the bases. Transfer to a wire rack and set aside to cool slightly.
Step 5Fill each Easter egg nest with three boiled-egg halves and garnish with basil leaves.
About this recipe
First published: April 2017