1

Preheat oven to 180°C. Lightly spray 6 holes (80ml capacity) in a non-stick muffin tray with oil.

2

Place grated potato in the centre of a clean tea towel. Gather up the ends of tea towel, then twist and squeeze firmly to remove any excess liquid from potato. Transfer potato to a bowl. Add egg yolk, season with salt and pepper and mix well.

3

Divide potato mixture evenly among prepared muffin holes, spreading it over base and up sides. Lightly spray with cooking spray and bake for 30-35 minutes or until golden brown. Remove from oven and reduce the oven temperature to 160°C.

4

Meanwhile, cook kale in a saucepan of boiling, salted water for 4-5 minutes, or until just tender. Drain and pat dry with paper towel.

5

Divide kale between potato nests and crack an egg into each one. Bake for 10-12 minutes or until the egg is just set.