A delicious breakfast or brunch option on a lazy weekend.


  • 9 Sunny Queen Eggs for Soldiers

  • 3 large potatoes (about 600g)

  • 1 tbsp plain flour

  • Salt and black pepper

  • 2 spring onions, sliced

  • 1/2 tsp crushed

  • Garlic (optional)

  • 3 tbsp olive oil

  • 3 tbsp butter

  • 1 punnet (200g) button mushrooms, sliced

  • 2 tsp vinegar

  • Baby spinach


  • 1.

    Peel and coarsely grate the potatoes into a bowl. Gather up and squeeze out excess starchy liquid. Add one egg and the flour and season generously with salt and pepper, mixing well.

  • 2.

    In a large non-stick pan heat the olive oil and 1 tbsp butter over medium-high heat.

  • 3.

    Divide the potato into eight portions and add several to the pan, flattening into pancakes of about 1 cm thick. Cook for 3 minutes on the first side, then turn and continue to cook until the underside is golden brown and cooked through, about 3 minutes more. Remove to a plate and keep warm while remainder are cooked.

  • 4.

    Wipe out the pan, add the remaining butter and sauté the mushrooms with spring onions and garlic over reasonably high heat, stirring occasionally. Season to taste with salt and pepper.

  • 5.

    To poach the remaining 8 eggs all together bring a large shallow pan of lightly salted water to a gentle boil. Add the vinegar.

  • 6.

    Break eggs one by one into a small dish and slide into the simmering water. When all are added, cover and cook on low for about 3 minutes, to soft poach. Carefully lift out with a slotted spoon.

  • 7.

    Stack two potato pancakes on each warmed plate over baby spinach leaves and mushrooms, and perch two well-drained poached eggs on top. Serve at once.


30c from the sale of each pack of Eggs for Soldiers will be donated to Walking Wounded, a not for profit charity organisation whose mission is to support and inspire returned soldiers to get through tough times.

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