Baked Egg Cups

Serves: Serves 4

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Ready In: 40 mins

4 large - potatoes

12 rashers (slices) - streaky bacon

8 oz - lardons

4 tablespoons - crème fraîche

4 - eggs

- salt & freshly ground black pepper

sprig - chives

Wash the potatoes then cut them roughly in two uneven pieces (one third - two thirds ). Set the smaller portion to one side. Boil the larger sections (unpeeld) for 20-25minutes until they are soft when pricked through with a fork. Allow them to cool for about 10 minutes so they are easier to handle. While they are cooling, sauté the lardons and put to one side.
Scoop out the insides of the potatoes with a melon baller or small spoon, leaving about ¼" (5-6mm) of flesh all round. Wrap the outside of the shells with streaky bacon (about 3 rashers per shell).
Turn the smaller (uncooked) portions of potato face down and spear the top with a toothpick broken in two. Settle the larger (cooked) portions on top, using the toothpick to hold them upright.
Place a tablespoon of crème fraîche into each shell, cover with cooked lardons and top off with an egg yolk. Sprinkle with salt and freshly ground black pepper then cook in a preheated moderate oven (Mk 4 - 350°F - 180°C) for 15 minutes. Sprinkle with chopped chives and enjoy the hell out of them!