Champ Cakes with Poached Egg and Bacon

|Champ Cakes with Poached Egg and Bacon|maris piper potatoes spring onion|700g maris piper potatoes peeled cut into even chunks100 ml milk1 bunch spring onions finely chopped4 bacon rashers1 tablespoon olive oil|Place the potatoes in a steamer set above a pan of boiling water. Cover with a lid and steam for 15-20 minutes or until completely tender. Transfer to a bowl and mash well until smooth.Put the milk and spring onions in a small saucepan and gently bring to the boil. Simmer for 1 minute then remove from the heat. Pour over the potatoes season with salt and pepper mix well and leave to cool.Heat the grill to high and cook the bacon for 4-5 minutes until golden.Bring a medium-large saucepan of water to the boil. Crack in the eggs one at a time and poach for 4-5 minutes until the whites are set and the yolk still soft.Divide the champ potato into 8 and shape into rounds. Heat the oil in a large frying pan over a medium heat and fry the champ cakes for 2 minutes each side until lightly golden. Serve straight away with the poached eggs and bacon.|30.00 minutes|1|/MSN