Summary
Servings:
1
Prep time:
30 minutes
Source:
Description
Champ Cakes with Poached Egg and Bacon
Ingredients
- 700g maris piper potatoes, peeled, cut into even chunks
- 100 ml milk
- 1 bunch spring onions, finely chopped
- 4 bacon rashers
- 1 tablespoon olive oil
Instructions
- Place the potatoes in a steamer set above a pan of boiling water. Cover with a lid and steam for 15-20 minutes or until completely tender. Transfer to a bowl and mash well until smooth.
- Put the milk and spring onions in a small saucepan and gently bring to the boil. Simmer for 1 minute then remove from the heat. Pour over the potatoes, season with salt and pepper, mix well and leave to cool.
- Heat the grill to high and cook the bacon for 4-5 minutes until golden.
- Bring a medium-large saucepan of water to the boil. Crack in the eggs, one at a time and poach for 4-5 minutes until the whites are set and the yolk still soft.
- Divide the champ potato into 8 and shape into rounds. Heat the oil in a large frying pan over a medium heat and fry the champ cakes for 2 minutes each side until lightly golden. Serve straight away with the poached eggs and bacon.