Protein and carbohydrates - perfect breakfast for a pre-high intensity workout this January. Or for an indulgent Sunday brunch with some roasted vine tomatoes and smoked salmon.
Preheat oven: 180 degrees
Peel the potato and grate into a large bowl. Finely chop the onion and add to the mix with the salt and pepper. Chop the rosemary and sprinkle into the bowl. Use a muffin tray and push the mixture into the moulds to create the cup shape. Bake for 15 minutes until they start to turn golden. The edges may catch but this is fine. Crack the egg into the cup and bake until the whites are no longer see-through.
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.