Devilled crab rosti with poached eggs

1 In a large bowl, mix together the lemon zest, rösti mix, crab, salad onions and most of the dill, breaking up the potato and stirring thoroughly. Heat 1½ tsp oil in a medium non-stick frying pan. Tip the rösti mixture into the pan and press down firmly with a spatula, to make one giant rösti. Reduce the heat to medium and fry for 10 minutes. Place a large plate upside down over the pan, hold together and flip over then slide the rösti back into the pan; fry for 5 minutes, until golden. Slide onto a plate, quarter and keep warm.

2 Meanwhile, bring a pan of water to the boil and once the rösti is cooked, crack in the eggs. Simmer very gently for about 3 minutes, then remove with a slotted spoon and drain. 

3 In the rösti pan, heat 1 tsp oil over a high heat. Add the tomatoes, season and toss to coat; fry for 2-3 minutes, stirring regularly, until blistered and juicy, then transfer to 2 serving plates. Turn down the heat and add the spinach; stir until wilted then add to the plates along with the rösti and poached eggs. Scatter over the remaining dill; serve with lemon wedges and the garlic mayonnaise.