POTATO BREAKFAST CUPS STUFFED WITH EGG AND MUSHROOM

Method

1. Preheat the oven to 180°C (Gas 4).
2. In a large bowl combine one egg and the cheese. Season with salt and pepper. Mix to combine.
3. Peel the potatoes and roughly grate using a grater. Do the same with the garlic.
4. Put the potatoes, onion and garlic in a bowl, season with salt and pepper and thyme leaves. Mix well.
5. Grease the muffin tin with olive oil. Divide the potato mixture to fill each cup and push them into a “cup” shape with your fingers. Place in the oven for 15 minutes.
6. Cut the mushrooms in quarters and the spring onions in rings. Heat a frying pan on medium heat with some olive oil. Sauté the mushrooms and spring onions for 5 minutes.
7. Lower the heat and add the spinach. Mix and season with salt, pepper, and chilli. Sauté until the spinach is wilted. Remove from the heat.
8. Take the muffin tin out of the oven and fill with the mushroom mixture. Break an egg in each one of the moulds. Use a toothpick to puncture a small hole in the egg yolk. Season with salt, pepper, and chilli. Return to the oven for 10 minutes until cooked and golden brown.