Drop Down Menu

Chef Marcus Bean cooked this dish for celeb guest Russell Grant on Drop Down Menu

Serves 4

• 675g potatoes, cooked
• 6 rashers streaky bacon, cut into lardons
• 3 spring onions, diced
• 25g sprouts, diced
• Bunch of chives, chopped
• 25g butter
• 150ml full-cream milk
• 25g cheddar cheese grated
• Freshly ground white pepper
• 2 large free range eggs
• 6 tbsp single cream or full cream milk
• Knob of butter
• Spinach

1. Pass the potatoes through a potato ricer into a heated pan and add the milk. Mix well adding salt and pepper to taste.

2. Heat a frying pan until hot and add the bacon and fry until crisp, then add the spring onions and sprouts to soften.

3. Add the bacon, spring onions, grated cheese, sprouts and chives to the potato mix and form into four patties.

4. Heat the frying pan adding a little butter. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes.

5. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.

6. Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don't allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.

7. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking.

8. In another frying pan, heat, add a little butter and wilt the spinach. Serve with the bubble and squeak cakes and scrambled eggs.