Preheat the oven to 180 °C.
Grate the cleaned carrot evenly into thin noodles, mix with chopped parsley, a pinch of salt and pepper.
Mix Dijon mustard with vinegar in a bowl and slowly pour in olive oil (3 Tbsp). Add the dressing to the prepared mixture, mix and finally add the grated cheese.
Thoroughly coat the baking dishes with the rest of the oil and put at least two tablespoons of the prepared mixture in each, form nests and press down in the center using a smaller glass, or fill the edges with the mixture. After baking, you get carrot containers with a higher edge.
Bake for 25 minutes at a temperature of 180 °C. Then pour one egg into each bowl and bake for another 10-11 minutes, depending on how thick you want the yolk to be.

Serve with fresh onion, chives, or on lettuce and toasted bread. Carrot nests taste best immediately after baking. Let them stand for another 2-3 minutes before removing from the bowls.

carrot 300 g
Parmesan cheese 60 g
eggs 6 pcs
olive oil 4 tbsp
dijon mustard 1 tbsp
vinegar 1 tbsp
spring onion 2 pcs
parsley, salt, black pepper

portions: 6 pcs
preparation time: 40 minutes