You’ll Need
For the Bake
1kg waxy potatoes, sliced 3mm thick
2 large onions, thinly sliced
1 tbsp vegetable oil
1 tsp dried thyme
1 tbsp wholegrain mustard
150ml hot vegetable stock
120g mature cheddar, grated
4 eggs
Sea salt and black pepper
Optional but dangerous
Pickled beetroot
Steamed greens
Brown sauce
Equipment
One 1.8-litre shallow heatproof dish and foil
Method
Simmer the potato slices in salted water for 5 minutes, then drain and steam dry.
Preheat your air fryer to 180°C.
Toss the onions with the oil and thyme in the heatproof dish and air fry for 7 minutes.
Layer in the potatoes, seasoning lightly and scattering two-thirds of the cheese between the layers.
Whisk the mustard into the hot stock, pour it around the edge and cover tightly with foil.
Air fry for 20 minutes, then remove the foil and scatter over the remaining cheese.
Make four hollows, crack in the eggs and air fry uncovered for 6-9 minutes until the whites are set.
Rest for 3 minutes before serving the crisp-edged sections.