Bubble and squeak cakes with poached eggs

This easy recipe is a brilliant way to avoid wasting anything and makes a deliciously light meal at the same time

SERVES 4

READY IN 25 MINUTES

Low-calorie cooking spray ½ leek, thinly sliced 350g leftover boiled floury potatoes, chopped into small chunks 175g leftover cooked Brussels

sprouts, shredded 1 tbsp white wine vinegar 4 eggs* Steamed or boiled

asparagus, to serve

1 Spray a small non-stick frying pan with low-calorie cooking spray and place over a low heat. Add the leek, 1 tsp water and some seasoning, then cover and cook for 3-4 minutes or until just soft.

2 Put the boiled potatoes into a large bowl and crush them with the back of a fork. Mix in the sprouts and leek and season to taste.

3 Shape the mixture into 4 cakes, each about 2.5cm thick, by pressing the mixture into an 8-9cm plain pastry cutter. Place them on a plate, cover and chill for 1 hour.

4 Half-fill a large, deep frying pan with water and bring to a gentle simmer. The water is ready for the eggs when you can see just a few bubbles rising from the base. Add the vinegar and a good pinch of salt.

5 Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the bubble and squeak cakes and fry for about 5 minutes on each side or until crisp and golden.

6 Meanwhile, break the eggs one at a time into a ramekin or teacup and slide them into the bubbling water. Leave them to poach for 3 minutes, then lift them out with a slotted spoon and drain briefly on kitchen paper. Put the cakes on to warmed plates and top with the eggs. 6

Sprinkle the eggs with a little seasoning and serve hot with the asparagus.

*Pregnant women, the elderly, babies and toddlers are advised to choose eggs showing the British Lion stamp if eating raw or partially cooked eggs