Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Saga Money Go to Saga Money
Back Back to Saga Magazine menu Go to Magazine
Back Back to benefits Go to benefits
Search Magazine

Tom Daley's poached eggs and hollandaise on potato cakes

Tom Daley / 05 July 2019

Tom Daley's satisfying brunch uses up leftover mashed potato to make potato cakes topped with poached eggs and hollandaise sauce.

Tom Daley's poached eggs with hollandaise sauce on potato cakes
Tom Daley's poached eggs with hollandaise sauce on potato cakes

Preparation time

20 minutes

Cooking time

30 minutes




  • 400g mashed potato
  • 80g plain flour
  • 2 large British Lion egg yolks plus 8 large British Lion eggs for poaching
  • 1/2 tbsp olive oil
  • Salt and pepper
  • 1 tbsp white wine vinegar
  • 150g unsalted butter, melted and cooled
  • Juice of 1 lemon
  • 4 handfuls of watercress, washed and big stalks removed (approx 100g)


1. Mix the mashed potato and plain flour together and season with salt and pepper. Turn the dough out onto a floured surface and roll into a 1cm thick disc, the same diameter as your frying pan.

2. Heat 1/2 tbsp olive oil in a large, non-stick frying pan, carefully slide the potato disc into the pan and fry for 3-5 minutes on both sides until golden. Remove from the pan, cut into wedges and keep warm.

3. In a heat-proof bowl, whisk the 2 egg yolks together with the white wine vinegar and a pinch each of salt and pepper. Place over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water otherwise you will get scrambled eggs!) and whisk continuously for a minute or so. Pour in the cooled, melted butter bit by bit and keep whisking until the sauce is smooth and thickened. Whisk in half the lemon juice, taste and add the rest if you like a sharper hollandaise. Set the sauce aside but keep it warm.

4. Bring a saucepan of water to the boil, turn down the heat to a gentle simmer and slowly crack the eggs in, one at a time. Simmer each egg for 2 minutes exactly. Remove with a slotted spoon and drain on kitchen paper.

5. Serve the potato wedges on a big platter, layer over the watercress, top with poached eggs and pour over the hollandaise. Finish off with salt and pepper.

Our thanks to for providing this recipe.

For more delicious brunch and breakfast ideas visit our breakfast recipes hub

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.