Portions: Makes 12 cups
Peel the potatoes and cut into similarly sized pieces, then boil the potatoes in a large pot until fork tender. Drain and leave to steam-dry until slightly cooled.
Pre-heat the oven to 200°C / 180°C fan / gas 6.
While the potatoes are cooling, grease a 12-hole muffin tin with the butter or oil, this will help the paper liners stick. Cut out 12 (12cm) squares from parchment paper. Line the holes of the muffin tin with the paper squares by pressing each square into the base of the wells and flattening the creases on the sides. Tip: Keep an eye out for tulip muffin cases in the baking aisle or baking supply stores for handy no-fuss tin lining
Transfer the potatoes to a large bowl and roughly smash with a fork or potato masher. Add the cheese, 2/3 of the chives and season well with salt and pepper then mix well.
Divide the potato mixture between the holes of the muffin tin then press it into the bottom and up the sides of the wells to make cups.
Bake for about 15 minutes until golden and crisp. Remove from oven and place on a wire rack.
Crack an egg into each potato cup and sprinkle lightly with salt, pepper and the remaining chopped chives. Cover the tray loosely with foil then return to the oven and bake for another 10-12 minutes for a soft yolk, or 15 minutes for a hard yolk.
Leave to cool for about 5 minutes before serving.