Preheat oven to 410F.

Butter 6 ramekins or muffin tins.

Peel potatoes and coarsely grate into bowl of cold water.

Drain potatoes and dry thoroughly.

Transfer potatoes to a large bowl.

Mix in minced onion, shredded Gruyere cheese, and nutmeg.

Season to taste with salt and pepper.

Press potato mixture into prepared ramekins or muffin tins, forming indentation in the middle.

Bake until edges of nests are brown, about 45 minutes.

Melt butter in medium skillet over medium-high heat.

Add sliced mushrooms and saute until liquid evaporates, about 5 minutes.

Remove mushrooms from pan using slotted spoon.

Add dry sherry to the skillet and boil until reduced by half, about 3 minutes.

Stir in half and half and simmer for 5 minutes.

Add a small amount of hot sauce to beaten egg yolks, whisking constantly to temper the yolks.

Slowly whisk the yolk mixture back into the sauce.

Return mushrooms and shallots to skillet.

Stir in cubed cooked ham and quartered cooked frozen artichoke hearts and cook until warmed through.

Season to taste and mix in chopped fresh parsley.

Remove potato nests from oven.

Cool nests for 5 minutes.

Spoon filling into each potato nest.

Top each nest with a hot poached egg.

Serve immediately.