15Mins Prep Time |
30Mins Cook Time |
Skill Level |
people
Ingredients
- 600 grams Potatoes (a floury type such as Maris Piper)
- 40 grams Butter
- 100 milliliters Cream
- 100 grams Plain Flour
- Bunch of scallions (chopped)
- ¼ teaspoon Baking Powder
- Good pinch of salt
- 8 rashers bacon (dry cure or Naked)
- 250 grams Fresh spinach leaves
- 150 milliliters Cream
- 4 Free range eggs
- Salt and ground black pepper for seasoning
- Pinch of grated nutmeg
Cooking Instructions
- If you have left over champ, use that, otherwise wash, peel and boil the potatoes.
- Heat the butter, cream and chopped scallions in a saucepan or microwave, add to the potatoes with a good pinch of salt and mash thoroughly.
- Allow the champ to cool so you can handle it. Add the flour and baking powder and mix well until you have a soft dough-like consistency. Shape into 4 rounds about 2.5cm thick.
- Heat a large frying pan over a medium heat and dust the pan with a little flour. Cook the potato breads for about 10 minutes on one side (until they begin to colour), and then flip over and do the same on the other side.
- Set aside and keep warm.
- Wash the spinach leaves and place in a large saucepan over medium heat (they will wilt down to a fraction of their size) Keep stirring until most of the moisture has evaporated, then turn up the heat, add a small pinch of grated nutmeg, the cream, a good pinch of salt and freshly ground pepper.
- Heat vigorously until the cream has reduced, then turn off the heat and keep warm.
- Grill your bacon rashers and poach the eggs.
- To serve, put a spoonful of the creamy spinach on top of a piece of potato bread, then 2 rashers of bacon and top with a poached egg. Enjoy!