• 6 large fingerling potatoes (see note) or
• 6 baby potatoes

In a pot of salted water, cook the potatoes until tender, place them into cold water to cool them down, and then drain.

Cut each potato in half lengthwise. With a melon baller, remove about 15 ml (1 tablespoon) of flesh in the centre of each potato half. Place on a baking, sliced side up. If necessary, cut a thin slice at the base so that the potato can sit upright. Set aside.

Meanwhile, in a non-stick skillet, brown the chorizo. Transfer to a bowl. Stir in the cream. Season with salt and pepper.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Spread the cream mixture into the potato cavities. Sprinkle with cheese. Bake for about 15 minutes or until the cheese is golden brown. Remove from the oven and break an egg in each cavity. Continue baking for about 10 minutes or until the desired doneness of the eggs. Sprinkle with chives and pepper.

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