Leek and Potato Cakes with Poached Eggs and Mustard Sauce Recipe

Ingredients

• 500g of potatoes, peeled and diced
• 2 tbsp of olive oil
• 2 leeks, finely sliced
• 1 tbsp of plain flour
• 1 Freshlay Farms Golden Yolker® egg, beaten
• salt and pepper to taste
• 2 tbsp of Dijon mustard
• 1 tbsp of wholegrain mustard
• 100g of crème fraîche
• 1 tbsp of lemon juice
• 1 tsp honey
• 1 tbsp of white wine vinegar
• 4 Freshlay Farms Golden Yolker® eggs
• fresh chives, finely chopped
• 1 tsp capers