Crisp Potato and Egg Bites with Cheddar and Mustard

Peel and grate the potato on the large holes of a box grater. Season immediately with salt and black-pepper. Toss well, then squeeze out excess moisture with a clean kitchen towel.

Mix in the breadcrumbs to help bind. The mixture should hold together when pressed but not be wet.

Heat 1.5 tbsp olive-oil in a non-stick frying-pan over medium-high heat. Form the potato mixture into 4 loose rounds, about 3 inches across. Press each into the pan and cook 3-4 minutes until deeply golden and crisp at the edges. Flip carefully and cook another 2-3 minutes. Using a small ramekin or muffin tin, press each potato round into a cup shape, then transfer to a parchment-lined baking sheet. Repeat with remaining potato and oil.

Preheat oven to 190C. Carefully crack one egg into each potato cup, keeping the yolk intact. Season the eggs lightly with salt.

Bake 10-12 minutes until the whites are set but the yolks still wobble when you nudge the pan. These are done at 63C internal yolk temperature. Remove from oven immediately.

Scatter the cheddar-cheese evenly over the four cups. Stir together the mustard and butter, then drizzle a little mustard-butter over each cup.

Return to the oven for 2-3 minutes, just until the cheese melts and the mustard butter bubbles at the edges. No longer — the eggs should still be runny.

Slide a thin spatula under each cup and transfer to plates. Serve immediately, while the eggs are still runny and the cheese is glistening. These do not wait for anyone.