Vegetarian Breakfast with Poached Eggs and Hash Browns

Preheat oven according to hash brown package instructions and bake the hash browns until cooked

Split the mini soda bread and lightly toast it until golden

Poach the eggs in simmering water with a splash of vinegar until the whites are set and yolks are runny

Arrange baby leaf spinach on a plate as a base

Place the toasted soda bread, cooked hash browns, and poached eggs on top of the spinach

Spread butterpak on the soda bread if desired

Season the dish with sea salt, chives, and chilli flakes to taste