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Wow the family with these deliciously perfect poached eggs on Christmas Day morning. No one will mind waiting 15 minutes to open gifts while tucking into to this tasty breakfast!


Preparation time: 10 minutes

Cook time: 20 minutes

Ease of preparation: Easy

Number of servings: 4


Potatoes: 2

Onion, diced: 1/2

Butter: 10 g

Corned beef: 1/2

Eggs: 4

White wine vinegar: 4 tbsp

HP sauce: 3 tbsp

Water: 3 tbsp

Method of preparation

1.Cut the potatoes into a large dice and boil in lightly salted water for about 15 minutes or until tender, then drain. In a non-stick pan gently fry the onion until soft, add the potatoes and butter, allow to caramelise. Keep turning them until the mixture looks golden, add the corned beef and cook for a further 3-4 minutes, season with salt and pepper

2.To poach the eggs, bring a deep pan of water to the boil (at least 10cm of water) and add 3-4 tbsp of white wine vinegar. Wait until the bubbles are breaking on the surface and tip in each egg and allow to cook for 1-1 ½ minutes until the white has formed around the yolk, then cook over a gentle heat until they are just firm enough to pick up with a slotted spoon and place in a bowl of cold water

3.If serving straight away allow to cook for a further minute, or longer if you prefer them firmer

4.To serve, warm the plates and put a cutter into the centre of a plate and fill with the corned beef hash. Level off the surface and repeat. If you don’t have a cutter place the hash in a neat pile. Sit a hot poached egg on top. Mix the HP sauce with the water and spoon around the plate