Poached Eggs And Roasted Tomatoes With Potato Pancakes - cooking recipe

Ingredients

6 None roma tomatoes, halved
3 None large potatoes, peeled
3 tbsp butter
1 tbsp oil
10 oz spinach
4 None eggs
None None toast, to serve

Preparation

Preheat oven to 375\u00b0F. Grease an oven tray.
Place tomatoes on tray and bake 15-20 minutes, until soft. Keep warm.
Place potatoes in a large saucepan of boiling salted water and boil 8 minutes. Drain and cool. Grate potatoes and squeeze out excess moisture. Season to taste and divide mixture into eight fritters.
Heat butter and oil in a large frying pan on high. Cook fritters 4-5 minutes, pressing down with a spatula and turning once, until golden and crisp. Drain on paper towel. In same pan, saute spinach 1 minute.
Slide eggs into a saucepan of simmering water with a splash of white vinegar and poach 3-4 minutes. Remove with a slotted spoon then drain on paper towels.
Top potato pancakes with a poached egg. Serve with spinach, tomatoes and toast.