Baked Eggs with Potato, Mushrooms and Tomatoes

A bed of crisp grated potatoes is topped with eggs, cherry tomatoes and mushrooms and then baked in the oven for an easy breakfast or brunch.

1 large baking potato
1 oz butter (30 g)
8 oz chestnut mushrooms, quartered (225 g)
5½ oz cherry tomatoes, halved (150 g)
4 large eggs
sea salt
black pepper, freshly ground

Garnish:
small handful fresh flat leaf parsley, roughly chopped
hot chilli sauce

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7).

Grate the potato (don't bother peeling it) on the largest hole of your box grater. Place in a large sieve and rinse under the cold tap until the liquid runs clear. Set aside to drain.

Heat half the butter in a large, shallow ovenproof casserole over a medium-high heat. Gently fry the mushrooms for 5 minutes, or until just cooked. Remove from the pan with a slotted spoon and set aside.

Melt the remaining butter in the pan. Once it has started to froth, add the potato and lots of salt and pepper. Cook for about 10 minutes, or until all the liquid has evaporated and the potato is starting to colour. Spread the potato in an even layer in the casserole and place in the oven for 10 minutes.

Scatter the tomatoes over the potato, then return to the oven for 5 minutes.

Remove the pan from the oven and sprinkle over the mushrooms. Make four shallow wells in the potato mixture and crack in the eggs. Return to the oven for 6-8 minutes, or until the egg whites are just set and the yolks are still runny.

Garnish with the parsley and serve with chilli sauce if you like.

Makes 2 servings.