Poached Eggs and Home Fries 

• 1 tablesp. olive oil
  
• 4 rashers, trimmed and chopped
  
• 1 small onion, diced
  
• 4-6 cooked potatoes, diced
  
• 2-3 scallions, chopped
  
• 1 tablesp. wholegrain mustard
  
• Dash of wine vinegar
  
• A little salt and black pepper
  
• 4 eggs

Heat the oil in a large pan. Sauté the bacon and onion for 1-2 minutes. Then add the potatoes and scallions and continue to cook for a few minutes until the potatoes are beginning to brown. Stir in the mustard and vinegar and season to taste - keep warm.

To Poach the Eggs:

Bring a large pan of water to simmer. Season the water with salt and a dash of vinegar. Break the eggs, one at a time, onto a saucer then slide gently into the water. Cover the pan and continue to simmer for 3-4 minutes or until the eggs are cooked to your liking.