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Cheesy, Crispy Potato Cakes with Poached Eggs

By M&S Food
Chef Elliot Grover brings restaurant-style comfort to your table with these quick and satisfying Cheesy, Crispy Potato Cakes with Poached Eggs. Made for M&S’s Cooking with the Stars he’s paired them with buttery spinach…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 leek, halved lengthways
  • 2 x 227g packs M&S Cheddar Cheese and Onion Crisp Bakes
  • 1 jar M&S Bechamel everything sauce
  • 1 tbsp wholegrain mustard
  • 1 tsp dijon mustard
  • 100g parsley, chopped
  • 1 lemon, juice only
  • 2 eggs
  • 250g baby spinach
  • 1 pinch grated nutmeg

Method

7 steps

  1. Step 1

    First make the crispy air-fried leeks. Cut each leek half into 3 long sections then stack these on top of each other and thinly slice into matchsticks.

  2. Step 2

    Heat the air fryer to 200°C. Set a piece of greaseproof paper over the base of the air fryer. Set the leeks on top and spray with oil, cook for 7-8 mins, until golden brown and crisp. Remove and set aside on kitchen paper. If you don’t have an air fryer, heat a tall-sided frying pan filled with a generous glug of neutral oil over a medium-high heat. If you are frying, carefully lower the leeks into the hot oil. Fry for 2 minutes until golden and carefully remove the leeks with a slotted spoon or tongs. Pop onto a piece of kitchen towel to absorb any excess oil.

  3. Step 3

    Reheat your air fryer to 200°C. Bake the cheese and potato crisp bakes for 12 mins, until cooked through. Cook to packet instructions if using the oven.

  4. Step 4

    Meanwhile, set a pan over medium heat. Add in the béchamel sauce and warm until bubbling. Reduce to a simmer and stir through the mustards. Remove from the heat then stir in the parsley and lemon juice.

  5. Step 5

    Bring a large saucepan of water to the boil. Reduce to a simmer, crack the eggs into four cups. Spin the water slowly and carefully slide an egg into the centre of the vortex, swiftly followed by the rest. Poach the eggs for 3 mins. Lift the eggs out with a slotted spoon and drain on kitchen paper.

  6. Step 6

    Heat a separate saucepan over medium-high heat and add the spinach along with a splash of water. Cook for 3 mins until wilted then season with a pinch of nutmeg, salt and pepper.

  7. Step 7

    Set the crisp bakes on a bed of spinach, topped with a poached egg and plenty of sauce to pour over. Scatter with crispy leeks to serve.