Ingredients

Low-calorie cooking spray

½ leek, thinly sliced

350g leftover boiled floury potatoes, such as King Edward, cut into small chunks

175g leftover cooked Brussels sprouts, shredded

1 tbsp white wine vinegar

4 eggs*

*Pregnant women, the elderly, babies and toddlers are advised to eat eggs showing the

British Lion stamp if eating raw or partially cooked eggs                               

Method

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 a little seasoning, then cover and cook for 3-4 minutes or until just soft.

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

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, then 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.

7.           Put the cakes on warmed plates and top each with an egg. Sprinkle the eggs with a little seasoning and serve hot with your favourite vegetables or salad.