Bacon and Tomato Cakes with Poached Eggs

• 500 g cooked, stiff mashed potatoes
• 2 tablespoons oil
• 200 g bacon lardons
• 2 tablespoons finely chopped chives, plus extra for garnish
• flour, for shaping and dusting
• 30 g unsalted butter
• 4 large fresh eggs, poached to taste
• 2 ripe plum tomatoes, deseeded and diced
• salt and freshly ground black pepper
• salt and freshly ground black pepper

Instructions

1. 1

   Heat 1/2 tablespoon of the oil in a frying pan.

2. 2

   Fry the bacon lardons until crisp and IX brown.

3. 3

   Drain on kitchen paper.

4. 4

   Put the mashed potato into a large mixing bowl.

5. 5

   Add the tomatoes, chives and bacon lardons.

6. 6

   Season with salt and pepper and mix together well.

7. 7

   Lightly flour a work surface and your hands, then shape the potato mixture into 4 round cakes about 1 cm thick.

8. 8

   Place on a floured tray and chill for 15 minutes.

9. 9

   Wipe the frying pan with kitchen paper, then heat the remaining oil in it.

10. 10

    Fry the cakes for 1/2 minutes.

11. 11

    Add the butter to the pan and fry for a further 2–3 minutes, or until nicely browned and hot through.

12. 12

    Drain on kitchen paper and sprinkle with a little salt.

13. 13

    To serve, place the cakes on 4 warmed serving plates and top each one with a poached egg