Rösti-egg muffins


These rösti-egg muffins are great during Easter, but also as a side dish for dinner. Potato bowls with an egg, delicious!

25 minutes 8 people Side dishes
Rösti-egg muffins


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  • 4 medium-sized potatoes
  • 1 shallot
  • 1 tablespoon all-purpose flour
  • 1 handful grated cheese (we've used mimolette)
  • pepper and salt to taste
  • 9 small eggs
  • chives or parsley for garnish
Rösti-egg muffins ingredients
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Kitchen equipment

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  • oven
  • muffin tin (for 8 muffins)
  • potato peeler
  • grater
  • medium-sized bowl


25 minutes 8 people Side dishes

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Preparation -- 10 minutes

Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and coat the muffin tin with oil. Peel and finely grate the potatoes. Squeeze as much liquid from the grated potatoes as possible and add to a bowl.

Peel and finely chop the shallot and add it to the grated potatoes. Add an egg along with a handful of grated cheese. Season with pepper and salt and add a large tablespoon of flour.

Divide the potato mixture over 8 muffin tins and use your fingers to create a small bowl of potatoes. 

Rösti-egg muffins
Rösti-egg muffins

Finishing the rösti-egg muffins -- 15 minutes

Bake the rösti 'bowls' about 10 minutes in the pre-heated oven. Add a small egg in every rösti bowl and bake for another few minutes in the oven. The exact time depends on how you like your egg.

Use a spoon to transfer the muffins out of the tin, if you coated the tins with oil it should be easy. Season the eggs with some more pepper and salt and garnish with chives or parsley. Enjoy!

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