Soft-poached eggs with sweet potato hash browns

1. Peel and coarsely grate the sweet potatoes. Beat 2 of the eggs in a large mixing bowl. Add the sweet potato and sage; mix well. Season.

2. Warm a large non-stick frying pan with some spray oil over a medium heat. Cook 4 flattened rounds of sweet potato mixture for 2-3 minutes on each side until golden and crisp. Set aside and keep warm. Add the spinach to the pan with about 2 teaspoons of cold water and season. Stir-fry for 1-2 minutes until just wilted. Set aside and keep warm.

3. Meanwhile, bring a large pan of water to the boil over a high heat. Add the vinegar. Crack each remaining egg into a bowl, then slide into the water (poach in batches if necessary). Simmer very gently for 3-4 minutes, then remove with a slotted spoon.

4. Place a hash brown on each plate, top with spinach and then an egg. Season before serving. Delicious with roasted cherry tomatoes on the vine.