Name: Crispy Potato Nest with Herb-Infused Egg Custard and Charred Vegetable Medley
Prep time: 27 min
Cook time: 28 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 large potatoes (4 oz each, julienned into thin matchsticks); 4 large eggs (separated into yolks and whites); 1 cup whole milk; 3 tablespoons butter (divided: 2 tablespoons for custard, 1 tablespoon for browning); 2 cups fresh spinach (finely chopped); 1.5 cups broccoli florets (cut into small pieces); 2 medium carrots (cut into thin ribbons with vegetable peeler); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 teaspoon nutmeg (freshly grated); 1 tablespoon fresh thyme leaves; 2 tablespoons vegetable oil (for frying potato nests)

Crispy Potato Nest with Herb-Infused Egg Custard and Charred Vegetable Medley

A modern American comfort food reimagined through molecular gastronomy and artistic plating. Crispy shoestring potato nests serve as edible vessels for a silky herb-infused egg custard, topped with charred broccoli and carrot ribbons, finished with brown butter emulsion and microgreens. This dish bridges classic American diner aesthetics with contemporary fine dining techniques.

55 min

Medium

4 servings

Snap Your Fridge, Get Recipes!

Take a photo of your fridge and let AI create personalized recipes from your ingredients.

App Store Google Play

Taste Profile

Sweet2/10

Salty4/10

Sour0/10

Umami6/10

Spicy1/10

🥄 Texture

Crispy potato nests provide an immediate crunchy shell that gives way to a warm, silky egg custard; the whipped egg white topping adds a light, airy contrast. Charred broccoli and carrot ribbons are tender with caramelized edges, offering occasional toothiness against the smooth custard.

👃 Aroma

Nutty, toasty notes from the browned butter and charred vegetables dominate, layered with warm, subtle spice from freshly grated nutmeg and a bright herbal lift from thyme and chopped spinach. The overall scent is rich and buttery with savory, slightly smoky accents.

🍷 Pairs Well With

A crisp, acidic white like Sauvignon Blanc or a dry sparkling wine to cut the richness; alternatively a dry hard cider or an herbal green tea for a non-alcoholic option.

🥗 Side Dishes

A simple arugula salad with lemon vinaigrette to add brightness; quick pickled cucumber or radish for acidity and crunch; or a small grain salad (farro or barley) with herbs for additional texture and bite.

Ingredients(12 items)

12 large potatoes (4 oz each, julienned into thin matchsticks)

24 large eggs (separated into yolks and whites)

31 cup whole milk

43 tablespoons butter (divided: 2 tablespoons for custard, 1 tablespoon for browning)

52 cups fresh spinach (finely chopped)

61.5 cups broccoli florets (cut into small pieces)

72 medium carrots (cut into thin ribbons with vegetable peeler)

80.5 teaspoon salt

90.25 teaspoon black pepper

100.25 teaspoon nutmeg (freshly grated)

111 tablespoon fresh thyme leaves

122 tablespoons vegetable oil (for frying potato nests)

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Create potato nests: Pat julienned potatoes dry with paper towels. Heat vegetable oil in a small skillet over medium-high heat. Using a small ladle or measuring cup, create 4 nests by pressing potatoes against the sides to form cup shapes. Fry for 3-4 minutes until golden and crispy. Transfer to baking sheet and bake for 5 minutes until fully crisp. Set aside.

Prepare the custard base: Whisk together 3 egg yolks with milk, 2 tablespoons butter, salt, pepper, and nutmeg in a saucepan over medium-low heat. Stir constantly for 8-10 minutes until mixture coats the back of a spoon (do not boil). Remove from heat and fold in chopped spinach and fresh thyme.

Create meringue topping: In a separate bowl, whip 4 egg whites with a pinch of salt until stiff peaks form.

Char the vegetables: Heat a cast-iron skillet over high heat. Add carrot ribbons and broccoli florets. Char for 2-3 minutes per side until edges are caramelized and slightly blackened. Season with salt and pepper.

Brown the butter: In a small saucepan, melt 1 tablespoon butter over medium heat, swirling occasionally until it turns golden brown (about 3-4 minutes). Set aside.

Assemble the dish: Place each crispy potato nest on a warm plate. Gently pour warm custard mixture into each nest (approximately 1/4 cup per nest). Top each with a spoonful of meringue.

Arrange charred vegetables artfully around each nest. Drizzle brown butter around the plate in decorative patterns.

Serve immediately while potato nests are still crispy and custard is warm.