Champ cakes with poached eggs and bacon recipe – a delicious recipe with potatoes, milk, spring onions, rashers lean back bacon, eggs, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the potatoes in a steamer set above a pan of boiling water.
2
Cover with a lid and steam for 15-20 minutes or until completely tender.
3
Transfer to a bowl and mash well until smooth.
4
Put the milk and spring onions in a small saucepan and gently bring to the boil.
5
Simmer for 1 minute then remove from the heat.
6
Pour over the potatoes, season with salt and pepper, mix well and leave to cool.
7
Heat the grill to high and cook the bacon for 4-5 minutes until golden.
8
Bring a medium-large saucepan of water to the boil.
9
Crack in the eggs, one at a time and poach for 4-5 minutes until the whites are set and the yolk still soft.
10
Divide the champ potato into 8 and shape into rounds.
11
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.
12
Serve straight away with the poached eggs and bacon.
877
kcal
Calories
57
g
Fat
35
g
Carbs
55
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 700 g (24.7oz) Maris Piper potatoes, cut into evenly sized chunks, 100 ml (3.5fl oz) milk, 1 bunch spring onions, finely chopped, 4 rashers lean back bacon, and more.
Yes, Champ cakes with poached eggs and bacon recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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