A Ukrainian breakfast classic, this bake makes good use of leftover boiled potatoes: sliced potato is topped with eggs and cheese and baked. Served with sour cream it turns into a hearty brunch dish.
Preheat the oven to 190°C. Toss the sliced potatoes with the melted butter and arrange in a single layer in a shallow baking dish.
Bake the potatoes in the preheated oven for 10 minutes, until the edges turn lightly golden.
Crack the eggs one by one over the pre-baked potatoes, season with salt and pepper, and scatter over the spring onion.
Sprinkle over the grated cheese and bake for another 15 minutes, until the egg whites are set.
Let the bake rest for a few minutes, then serve hot with a spoonful of sour cream on each portion.
Pre-bake the potatoes for 10 minutes before adding the eggs, or the potatoes stay cold by the time the whites set. Allergens: contains egg, milk and dairy.
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