Heat oven to 220C/fan 200C/gas 7. Tip the wild mushrooms, 1 tbsp olive oil, melted butter, mustard, cheese and most of the chives into the potato pan with plenty of seasoning, and mix everything together well. Grease a small baking tray/tin or small individual dishes with a little more butter, then tip in the potatoes and mushrooms. Squash down to flatten and crush together. Make 2 dips in the mixture (you’ll be cracking the eggs into these later). Scatter a little more cheese over the top and bake for 25-30 minutes until golden.