Baked Eggs in Potato

I was looking through +Annette's Friendly Food cookbook for an easy, low-chemical lunch and came across these little things. Normally it would take about an hour to prepare, but we had some left-over mashed potato from last night so it was relatively quick. I'm just going to describe basically what to do, rather than provide a full recipe.

• Make some smoothly mashed potato! The quantity depends on how many of these you want to make, but you don't need very much per serve. Our mash also contains finely chopped spring onion, chives, garlic paste, and rice milk (although regular milk would be fine too).
• Preheat your oven to 180ºC. Get a muffin tray and line the cups with a little oil (I used spray canola oil). Sprinkle a bit of rice crumbs (or breadcrumbs) in so they stick to the oil.
• Grab a small ball of mashed potato and push it into the base of each cup, spreading it across the bottom and up the sides. Crack a fresh egg into each potato cup (making sure your cup doesn't runneth over).
• Cook for about 15 minutes or until the egg sets. Pop them out of the tray and serve egg-side up with garnish of your choice.

It makes a tasty change from fried or boiled eggs, and makes less mess than scrambled eggs. It does take a bit of time if you have to make the mashed potato first, though.