Dutch Baked Eggs

2 medium-size potatoes
50g butter
6 hard-boiled eggs
1 tsp parsley
1 tsp chives
1 tsp mustard
salt and pepper, to taste
1 cup sour cream
1/2 cup chopped ham or bacon
1/4 cup grated cheese

Preheat oven to moderately-hot 210C. Lightly grease a 6-cup shallow baking dish with butter.

Peel potatoes and cut into thick slices. Boil until tender and drain well. Heat butter in a heavy-based pan and cook potato slices until browned. Turn once during cooking. Arrange in the base of the prepared baking dish.

Roughly chop the eggs and combine them with the parsley, chives, mustard, salt and pepper and sour cream. Stir in ham or bacon. Pour mixture over the potatoes and sprinkle with grated cheese. Bake for 10 min or until cheese turns a golden brown colour. Serve immediately.