Ingredients
- 675g/1½lb potatoes, cooked in their skins
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- ½ tsp dried thyme
- 2 tbsp fresh parsley, chopped
- seasoning
- 4 eggs
- crisp green salad
Method
- Preheat the oven to 200C/400F/Gas 6. Peel and grate the potatoes using the coarse side of the grater and place in a bowl. Add the oil, thyme, parsley and seasoning and mix with a fork.
- Arrange four nests of the potato mixture in individual ovenproof dishes and bake for 15 minutes. Remove the nests from the oven and break an egg into each one.
- Return the dishes to the oven for 10 minutes until the eggs are set. Serve hot with the green salad.
Notes
Choose a waxy variety of potato for this recipe. Boil the unpeeled potatoes in a large pan of salted water and cook for 15-20 minutes until just tender. Drain and leave to cool before peeling and grating. Total time: 30 minutes. Cost: £2.10. Serve with a crisp green salad.