Preparation time: 10 minutes
Cooking time: 10 to 15 minutes

450g/1lb old potatoes, peeled
175g/6oz smoked salmon
45ml/ 3 tbsp snipped fresh chives
dash of vinegar
2 tbsp vegetable oil
50g/2oz butter
4 large Lion Quality eggs
1 bag (85g) of watercress
salt and freshly ground black pepper

Place the whole potatoes in a large pan, cover with water and bring to the boil. Cover and simmer for 5 mins or until a little tender. Drain and rinse in cold water. When cool enough to handle, drain then coarsely grate into a large bowl. Add the chives and plenty of salt and pepper. Reserve half the salmon, chop the rest and stir into the potatoes.

Meanwhile, fill a large frying pan with salted water, add the vinegar and bring to the boil. Heat half the oil and butter together in a large non stick frying pan. Divide the potatoes into four, then add to the pan, two at a time, shaping into rounds. Cook for 6-8mins, turning once until golden brown on both sides.

Once the potatoes are cooked on one side, carefully crack four of the eggs onto saucers, then when the water is simmering, tip them into the pan, reduce the heat so the water gently bubbles around the eggs, and cook for 3-4mins depending how you like your eggs cooked.

To serve, divide the watercress between four serving plates, top with the rosti cakes, the remaining salmon and finally the poached egg. Serve immediately.

For more recipes featuring British Eggs, visit www.britegg.co.uk.