Preheat to 190C.

Peel and grate potato. Squeeze out as much liquid as possible. Add salt and pepper.

Combine grated cheese and the potato and divide into four portions.

Heat a skillet, spread out each portion of the mixture like a pancake.

Gently flip over after a minute, if it gets smushed up, just flatten it out again. You could add a drop of butter here if you like.

Cook till brown, around 2 minutes max.

Once cooled, place the pancakes into a muffin tray, and crack an egg into each cup. Sprinkle salt on top.

I used quail eggs here, but chicken eggs are great too.

Bake for 12-15 minutes depending on how you like your eggs cooked.