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Ingredients
- onions 2 small, halved and sliced
- butter
- potatoes 400g, cooked and crushed
- brussels sprouts 200g, cooked and roughly chopped
- eggs 4
Method
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Step 1
Cook the onions in a knob of butter until really soft. Mix with the potatoes and sprouts, season well, then form into 4 rough, flat cakes. Melt a knob of butter in a non-stick frying pan. Fry the cakes until golden and crusted on both sides. Keep warm in a low oven while you poach the eggs.
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Step 2
Bring a wide, shallow pan of water to a simmer, crack in the eggs then turn down the heat and leave for 6-8 minutes until cooked. Drain well, then top each cake with a poached egg and serve.
