Can I use store-bought mince?

Yes, but freshly ground meat from a good cut is preferable for better flavour and moisture.

Why does the egg leak out during baking?

The well might be too shallow or the edges too low. Make the rim higher and the depression deeper.

Can I use quail eggs instead?

Yes, use 2 quail eggs per hen's egg – they fit nicely into the nests.

What to serve with meat nests?

They are satisfying on their own, but pair well with a green salad, boiled potatoes, or rice. A dollop of sour cream is also great.

Meat nests

Name: Meat nests
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Beef minced meat — 150 g; Pork minced meat — 150 g; Onion — 20 g; Chicken egg — 110 g; Semi-hard cheese — 30 g; Spice — 3 g

45min

463g

Nutrition per 100g

310

These meat nests are a culinary delight that both kids and adults will love. Tender meat patties with a crispy edge, hiding melted cheese and a perfectly cooked egg inside. Each serving is a complete, satisfying meal that needs no side dish. Simple to make and impressive to serve – try this recipe and you'll be hooked!

WHAT YOU WILL NEED

From ingredients

6 products

Meat Base

Beef minced meat150 g

Pork minced meat150 g

Vegetables

Eggs

Cheese Topping

Spices

SIMPLE PROCESS

Step by step recipe

The key to perfect meat nests is proper shaping. The meat mixture must be well-kneaded with onion and spices to hold together. Create a well in the centre of each patty for the cheese and egg. Bake first without the egg to cook the meat through, then add the egg and finish baking – the white will set while the yolk stays runny. Serve hot, garnished with fresh herbs.

Step 1

Preheat the oven to 180°C (350°F)

Turn on the oven in advance so it reaches the right temperature.

Step 2

Mix the meat mixture

In a bowl, combine ground beef (150 g / 5.3 oz), ground pork (150 g / 5.3 oz), finely chopped onion (20 g / 0.7 oz), salt, and spices (3 g / ½ tsp). Knead well with your hands until smooth.

Step 3

Shape the nests

Divide the mixture into 4 equal portions. Roll each into a ball, then flatten into a patty about 4–5 inches (10–12 cm) across. Press a well in the centre with your finger, raising the edges.

Step 4

Arrange on baking sheet and add cheese

Line a baking sheet with lightly oiled parchment paper and place the nests on it. Put a little grated cheese (total 30 g / 1 oz) into each well.

Step 5

Bake without eggs first

Bake in the preheated oven for 15 minutes until the meat is partially cooked.

Step 6

Add eggs and finish baking

Remove from the oven, carefully crack one egg (total 2 large eggs, as 110 g is about 2) into each nest. Return to the oven and bake for another 15 minutes until the whites are set and the yolks are still runny. Serve hot.

CHEF'S TIP

Choose medium-fat mince

A 1:1 mix of beef and pork gives the perfect balance of juiciness and texture. If the mince is too dry, add 1–2 tablespoons of cold water.

Shape nests with raised edges

Form patties with raised rims so the egg doesn't spill out. The well should be deep but not all the way through.

Bake in two stages

First bake the meat with cheese for 15 minutes, then add the egg and bake for another 15 minutes. This sets the white while keeping the yolk runny.

Use parchment paper

Line the baking sheet with lightly oiled parchment to prevent sticking and make removal easy.

SUBSTITUTIONS

Add your taste

Beef + pork → ground chicken For a lighter version, replace both with ground chicken. Baking time reduces to 25 minutes.
Cheese → mozzarella or feta Mozzarella gives a gooey stretch, while feta adds salty tang. Any good melting cheese works.
Add herbs to the mince Stir in fresh chopped dill or parsley for a burst of freshness.
Egg-free (vegan) Replace the egg with a slice of tofu or a mushroom patty – the taste will differ, but still tasty.

HOW TO STORE

How to Store Meat Nests

Cool the nests, transfer to an airtight container, and refrigerate for up to 2 days. Reheat in the oven at 160°C (320°F) for 10 minutes or in the microwave. You can freeze uncooked nests without egg – freeze on a tray, then bag. Thaw before baking, then add cheese and egg, and bake as usual.

GOOD TO KNOW