Cook 500 g of peeled potatoes in salted water, drain in a colander, then rub through a sieve, add a little butter, season with salt and mix everything well, gradually adding 1/2 cup of hot milk. Transfer mashed potatoes to a buttered skillet, smooth the top and sprinkle with rated cheese or crushed bread crumbs, and bake in a preheated oven until lightly browned on top. Make 5-6 indentations in the mashed potatoes and accurately brake one egg into each hole. Return skillet into the oven for 2-3 minutes. Serve in the skillet it was cooked in.