Who doesn’t love ‘Brunch’? This is certainly worth getting up for, so simple to do AND healthy! Why not serve this up with the Sunday papers for a long and luxurious Sunday morning?

Serves 4.

600g Potatoes chopped into small chunks

Low – calorie cooking spray

2 leeks, trimmed washed and sliced

175g lean ham all fat removed

2tbs wholegrain mustard

Salt and black pepper

5 eggs

2 x 415g reduced sugar and salt baked beans

Method

Preheat the oven to 200c, gas 6, 400f

Boil the potatoes in a pan of salted water for 5 minutes until just tender. Drain well and leave in the colander to steam dry.

Meanwhile, spray an ovenproof pan with the cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more spray of the oil, tip in the potatoes, along with the ham, and fry to crisp a little.

Stir in the mustard, 1 egg and a good amount of salt and black pepper. With a fork roughly break up some of the potatoes. Flatten down the mixture, spray the top with some more oil and bake in the oven for 15 – 20 minutes until the top is crisp.

Meanwhile gently heat the baked beans in a saucepan or microwave and poach the remaining 4 eggs in an egg poacher until cooked but slightly runny, about 4 minutes.

Serve the potato hash on a warm plate with the poached egg and spoon over some beans.