Bacon and Cheese Egg Potato Cups

These beautiful potato flower cups will have your breakfast in full bloom!

5 potatoes, washed
2 tsp. sea salt
1 tsp. black pepper, freshly cracked
1 tsp. ground paprika
1 tsp. garlic powder
1 Tbsp. vegetable oil
2 cups cheese, shredded
5 strips bacon
12 eggs

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Coat a 12-cup muffin with vegetable oil.

Use a mandolin to thinly slice the potatoes. Place slices in a medium-sized bowl and add water to cover. Using your hands move the potatoes around in the water to release the starch, then drain.

Add salt, pepper, paprika and garlic powder, mix well with hands until evenly coated.

Carefully line the muffin cups with potato slices (6 per cup) in the shape of a flower. Line the bottom of the cups with shredded cheese.

Bake for 10 minutes, cheese should be melted and the potatoes slightly crisp.

While that's cooking fry up the bacon and crumble it into small pieces.

Add bacon pieces on top of cheese. Then add a whole gently onto each cup (easiest to do from a bowl).

Season with additional salt and pepper if desired.

Reduce oven temperature to 300 F (150 C) and bake for 10 minutes. Remove and tent with foil, return to oven and bake for another 5 monutes for a runny egg yolk.