Baked Egg & Vegetable Cups

Makes 12 cups

prepPreheat oven to 200°C / 400°F, gas 6
prepCut 12 square pieces of greaseproof paper, scrunch under cold water, fold into cupcake tin compartments
200 g new potatoes	Microwave potatoes until softened	Ladle into cups, top with cheese, bake 200°C, 20 min	Cool before removing from tin
6 free-range eggs	Crack eggs into bowl, add sweetcorn & cheese
200 g / 1¼ cups frozen sweetcorn
100 g hard cheese (Cheddar or Red Leicester), divided
200 g cherry tomatoes	Prepare tomatoes, onions, herbs, potatoes, mix
6 spring onions
15 g fresh chives or parsley

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