Ingredients
· 3 baking potatoes, cubed

· 1 tablespoon sunflower oil

· 600 g mushrooms, quartered

· 2 garlic cloves, sliced

· 2 tablespoons thyme leaves

· 140 g cheddar, grated

· 4 eggs

Method
Heat oven to 200°C. Put the potatoes in a pan of water, bring to the boil, cook for five minutes, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for five to eight minutes to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for a minute more. Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in the eggs. Bake in the oven for 12-15 minutes until the eggs are set and the cheese has melted.