Champ cakes with poached eggs and bacon recipe

1. 1

   Place the potatoes in a steamer set above a pan of boiling water.

2. 2

   Cover with a lid and steam for 15-20 minutes or until completely tender.

3. 3

   Transfer to a bowl and mash well until smooth.

4. 4

   Put the milk and spring onions in a small saucepan and gently bring to the boil.

5. 5

   Simmer for 1 minute then remove from the heat.

6. 6

   Pour over the potatoes, season with salt and pepper, mix well and leave to cool.

7. 7

   Heat the grill to high and cook the bacon for 4-5 minutes until golden.

8. 8

   Bring a medium-large saucepan of water to the boil.

9. 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. 10

    Divide the champ potato into 8 and shape into rounds.

11. 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. 12

    Serve straight away with the poached eggs and bacon.

* Per serving · 4 servings · Values may vary.