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Roast root cakes with bacon and poached eggs

This versatile and tasty dish works as a light supper, a hearty brunch or simply as a great way to use up seasonal veg.

  • Timer Prep 30 min
    Cook 70 min
  • Chart 495.0 cal/
  • Chef hat Easy


Chop the garlic cloves. Peel and dice the parsnips. Peel and dice the swedes. Peel and chop the potatoes.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Put the parsnips, swede and garlic in a roasting tin, drizzle with 1/3 of the olive oil, plus the honey, and season. Mix everything well and roast for 40 minutes, turning occasionally, until tender. Move on to the next step while you wait.
  3. 3 Meanwhile, cook the potatoes in boiling salted water for 15-20 minutes until tender.
  4. 4 Drain well and mash with the butter until smooth.
  5. 5 Stir in the parsley, then fold in the roast parsnip and swede mixture.
  6. 6 Beat 1 egg per 4 servings and fold it in. Set aside until cool enough to handle.
  7. 7 Shape the mixture squally so there are 2 per person. Dust with flour. Place on a plate, cover and chill for 20 minutes.
  8. 8 Heat the remaining oil in a non-stick frying pan and cook the cakes, in batches, for 3-4 minutes each side, until golden. Transfer to a baking sheet and keep warm.
  9. 9 Poach the eggs in a pan of shallow simmering water for 2-3 minutes, until the whites are set.
  10. 10 Grill the bacon for 2-3 minutes each side until golden.
  11. 11 Serve two root cakes and two rashers of bacon per person, with an egg on top, and season.
  • Average per serving
  • Calories 495.0kCal
  • Fat30.8g
  • Saturated8.8g
  • Salt2.73g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg