Baked Eggs with Aromatic Potatoes, Mushrooms and Melted Cheese

• baking potatoes↗3

  peeled and diced

• sunflower oil↗1 tbsp
• mushrooms↗600 g

  cut into quarters

• garlic cloves↗2

  chopped

• thyme leaves↗2 tbsp
• cheddar↗140 g

  grated

• eggs↗4

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). In a large pot bring salted water to a boil, add the diced potatoes and cook for 5 minutes, then drain the water.

2. 2

   In a large skillet heat the sunflower oil, sauté the potatoes, mushrooms and garlic for 5‑8 minutes until the mushrooms are tender and the edges of the potatoes are browned. Add 1 tbsp thyme leaves, stir and cook for another 1 minute.

3. 3

   Transfer the potato‑mushroom mixture to a baking dish, sprinkle evenly with grated cheddar and the remaining thyme. Make four small indentations in the mixture and crack one egg into each. Bake for 12‑15 minutes until the whites set and the cheese melts.