Crispy Smashed Potato Egg Nests

Steps

1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
2. Toss the potato halves on the pan with half of the olive oil, half of the salt and half of the black pepper. Turn them cut side down and roast 25 minutes, until fork-tender.
3. Use the bottom of a glass to press each potato flat to about 1/2 inch. Drizzle with the remaining half of the olive oil, sprinkle with the paprika, and roast 15 minutes more, until the edges are crisp and browned.
4. Push the smashed potatoes into 8 small rings on the pan, overlapping the pieces so each ring has a hollow in the middle. Tuck the spinach into the hollows.
5. Crack one egg into each nest over the spinach. Sprinkle the eggs with the remaining half of the salt and black pepper, then scatter the cheddar over the potatoes.
6. Bake 10 to 13 minutes, until the whites and yolks are set and the eggs reach 160°F (71°C).
7. Scatter the green onion over the top and serve 2 nests per person while the edges are crisp.