Instructions: Divide the mashed potato into 4 and shape into potato cakes. Place on a lightly oiled baking tray.

Place half a cherry tomato on each mushroom.

Season and drizzle a little oil over each. Place the potato cakes on the top shelf and the mushrooms on the lower shelf in a preheated oven 200 C, 400 F, gas mark 6 for 20 minutes

To make the hollandaise sauce, place the vinegar and water in a pan and whisk in the egg yolks over a low heat until hot. Add a knob of butter and continue whisking and adding butter until thick. Season.

Cut the bacon into strips and fry for 3-4 minutes. Heat some water in a small pan, crack the eggs one at a time into a cup and slip into the water. Poach gently for 3-4 minutes.

Arrange the mushrooms and bacon around 4 warmed plates. Place a potato cake in the centre and top with a poached egg. Spoon on a little hollandaise sauce and serve immediately.

NOTES : The combination of dry smoked cure bacon served with poached eggs, baked mushrooms and tomatoes, makes a fine brunch. Hollandaise sauce adds a special touch and any leftover sauce is delicious served with fish or vegetables.

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