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    Poached Eggs and Potato Cakes

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    Poached Eggs and Potato Cakes

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 225g cold cooked potatoes
    • 4 medium eggs, 2 of them separated
    • Pinch of salt
    • White pepper
    • 2 tsp chopped chives
    • 1 tsp chopped parsley
    • 4 tbsp vegetable oil
    • 2 plum tomatoes
    • 2 rashers smoky bacon


    1. Bring a pan of water to the boil and leave it to simmer while you make the potato cakes.
    2. Mash the potatoes. Add the 2 egg yolks and mix. Beat the 2 egg whites until they hold soft peaks.
    3. Season the potato mix with salt and white pepper, then add the herbs. Finally, fold the beaten egg whites gently into the potato mix.
    4. Gently heat the vegetable oil in a frying pan. Put tablespoonfuls of the potato mixture into the pan, squashing them down into cakes. Cook for 2-3 mins per side or until golden brown. Remove from the pan and keep warm on 2 serving plates. Keep the pan on the heat.
    5. Halve the tomatoes and add them, along with the bacon, to the frying pan. Meanwhile, crack the remaining 2 eggs into the pan of simmering water and cook for 1½ minutes. Remove with a slotted spoon, so the water drains off.
    6. When the tomatoes start to colour, remove from pan and place on top of the potato cakes. When the bacon is crisp, place it on top of the tomatoes. Top with the poached eggs and serve.

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