Preheat the oven to Th 6 / 180°C without convection.
2
Step
Wash, peel and grate the potatoes using the FusionMaster Grater: Coarse Cone.
3
Step
Pour the grated potatoes into the Chinois and press using the Potato Masher, drain well.
4
Step
Set the SBF Cocoon on the cold oven rack.
5
Step
Combine the grated potatoes with the melted butter and divide them into the eight cavities of the SBF Cocoon, using the back of a tablespoon, press the grated potatoes against the sides of the cavities to create a hollow shell. Allow the grated potatoes to rise a few mm above the top rim of the cavities as they will shrink during the baking process.
6
Step
Place the rack with the SBF Cocoon at the lowest level in the oven and bake for approx. 50 min.
7
Step
Immediately after this first baking time, season with salt and without unmolding, add an egg into four of the eight cavities. Leave the four other potato shells empty.
8
Step
Bake for 8-12 min. The egg whites should start to become firm but the yolk must stay liquid. The four empty shells continue baking at the same time to become even crispier.
9
Step
Allow to stand for 5 min. before gently unmolding. Use the empty potato shells to cover the ones with an egg and serve with a nice green salad.
