-
Preheat the oven to 400 degrees F.
-
In a bowl, mix the shredded potatoes with the salt, pepper, olive oil and fresh thyme and parsley.
-
Take your standard size muffin pan and brush the inside of each cavity with olive oil (alternatively you can line it with baking paper).
-
Use a 1/4 cup measuring scoop and take a scant 1/4 cup of the potato mixture and place it in each muffin cavity. Then press the potatoes down with your fingers making sure they stick firmly to the bottom and sides of the muffin pan cavity. Use your thumb, press down in the centre of each potato mixture forming a dent so that after it bakes, you can place the cream cheese mixture inside.
-
Bake the potato nests for about 15 mins until they are golden on the outside and soft in the inside. Remove the muffin pan from the oven and let the potato nests cool for a few minutes before removing them from the pan.
-
In the meantime, prepare the eggs.
-
to boil the eggs: Place your eggs in cold water and bring the water to a boil. Once it starts boiling and rolling, turn off the heat, cover your pot and let the eggs sit in the pot for 15 mins.
-
Slice the eggs into about 1/4th of an inch thick ( if you slice them too thin, the yolk and white might separate during assembling).
-
Remove the potato nests and assemble the appetizer by placing a teaspoon of the cream cheese in the centre of the potato nest and arrange the sliced hard boiled eggs around it in the form of a flower. Place a cherry tomato in the centre, a sprig of fresh dill on the side.
-
To finish off, place all the dill brush ingredients in a small bowl, and use a brush to brush the eggs and tomato with this mixture.
-
Serve and enjoy! :)