Ever wondered how to make the most out of your Orxy shiraz infused salt? Jodi-Ann Pearton of the Food Design Agency showed us it’s never to early in the day to add a little shiraz!


To make 8 nests

  • 420g cooked potato, grated
  • 1 cup cheddar, grated plus extra for sprinkling
  • 1 Tbsp. Olive oil
  • 8 eggs
  • Oryx Wine Salt and Pepper to taste
  • 3 slices bacon, cooked, finely chopped
  • ½ Tbsp. fresh parsley, chopped


  1. Mix together the potato, Oryx Wine Salt and Pepper, olive oil and cheddar in a mixing bowl.
  2. Grease a muffin tin and divide the potato mixture into 8 molds. Pack tightly and use your fingers to shape them.
  3. Bake in the oven at 210C until the edges have browned and cheese has melted. About 15 minutes.
  4. Crack the eggs into each nest and season more with Oryx Wine Salt and Pepper.
  5. Top with the bacon, the extra cheddar and parsley.
  6. Return to the oven and bake at 175C until the egg whites have set, about 13-16 minutes.
  7. Allow to cool and gently remove the nests to serve.

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