Baked potato and egg florentine

Method

1. Preheat the oven to 200°C/fan180°C/ gas 6. Place the potatoes in 4 x 16cm (measured across the top) gratin dishes. Dot with the butter and drizzle with the stock. Season and bake for 20 minutes until almost tender.
2. Spoon the cherry tomatoes among the dishes and top with the spinach, pine nuts and mozzarella.
3. For each dish, make a well in the middle and crack an egg into each one. Cook for another 12 minutes until the eggs are set and the mozzarella has melted.