Bubble and squeak with poached egg recipe

Method

1. Heat the oil in a large frying pan set over a low-medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Meanwhile, put the spinach in a colander and pour over a kettleful of freshly boiled water to wilt. Cool under the cold tap, then squeeze dry and roughly chop.
2. In a bowl, combine the onion and garlic, root veg mash, paprika, spinach and a little seasoning. Mix well.
3. In the same frying pan, melt the butter over a medium heat. Add the mash mixture in two halves, shaping into flattened patties with a spatula. Cook for 6-8 mins on each side, until golden and crisp.
4. Meanwhile, bring a large pan of salted water to the boil. Reduce the heat to a simmer, then crack in the eggs at separate sides of the pan and cook for 4 mins*.
5. Remove the eggs with a slotted spoon and drain on kitchen paper. To serve, top each bubble and squeak with a poached egg and sprinkle with a little extra paprika.

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• *If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.