Ham, Swede & Sweet Potato Cakes with a Poached Egg

There are some mornings that I wonder whether summer is actually coming at all. I know its only the end of May, but this time last year was full sun, sitting on blankets in the garden. This year you will be out for 5 minutes enjoying then weather and it starts raining.

So this morning, before The Bloke left for work, I cooked him a warm and comforting breakfast. He loves ham and eggs and I am continually finding new ways to serve them. This morning I came up with this: Ham, Swede & Sweet Potato Cakes with a Poached Egg.

Ingredients:      (Serves 2)

1 sweet potato, peeled & chopped
1/3 swede, peeled and chopped
20g butter
2 slices good ham, chopped
2 eggs
little oil
paprika
few chives, for garnish


Method:

Cook the swede and sweet potato in boiling water for 15 minutes, until soft. Drain and mash with a little butter in a bowl. Add the ham and season with a little salt & pepper.

Add a dash of olive oil and a little butter to a frying pan and fry two patties of the mix (if you have a chefs ring do use it as it makes a neater circle. Cook both sides and put one on each plate. Keep warm in the oven while you poach the eggs.

Boil a large pan of water and add a capful of vinegar. While the water is on a medium boil, add the eggs (gently) and cook for approx. 2 minutes or until the whites look set. Use a slotted spoon to remove the eggs from the water and gently sit on kitchen paper for a few seconds to drain excess water.

Mix a little olive oil with 1/4 tsp. paprika. Chop the chives.

To serve. Put the egg on top of the potato cake and drizzle with the paprika oil. Top with chives and serve with toast or griddled bread. Enjoy!!