Peel the large potatoes and place them in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.

While the potatoes cook, finely dice the carrot, bell pepper, and mushrooms. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and sauté the vegetables for 5-7 minutes until softened. Season with salt and pepper.

Once the potatoes are cool enough to handle, mash them in a large bowl. Add the sautéed vegetables, chopped green onions, herbs de Provence, smoked paprika, salt, and pepper. Mix until well combined.

Preheat your oven to 200°C (392°F). Grease a muffin tin with vegetable oil. Divide the potato mixture into 8 portions and press each portion into the muffin cups, creating a nest shape.

Brush the potato nests with vegetable oil and bake for 30 minutes at 200°C (392°F) until golden and crispy on the edges.

Remove from the oven and reduce the temperature to 180°C (356°F). Add a spoonful of cream cheese to the center of each nest.

Crack one quail egg into each nest (or add a chicken egg yolk). Return to the oven and bake for 12 minutes at 180°C (356°F).

Bake for an additional 5 minutes until the egg whites are set but yolks remain slightly runny.

Combine sour cream, chopped parsley, and minced garlic in a small bowl. Mix well.

Remove the potato nests from the muffin tin, garnish with fresh parsley, and serve hot with the garlic herb sauce on the side.