Bring a big saucepan of salted water to
the boil. Tip in the potatoes and simmer
until almost tender, about 20 mins. Drain
really well and steam dry for a few mins.
Return to the pan and toss with 2 tbsp of
the oil, the spring onions, thyme leaves
and lots of seasoning.
Grease your largest baking tray with
some melted butter and press the
potatoes into it. Put a baking sheet on
top and gently press down to squash the
spuds into a cake. Cover and chill until
ready for breakfast.
Heat oven to 220C/200C fan/gas 7.
Drizzle the melted butter and remaining
oil over the potato cake and bake for
30 mins until golden.
Add the bacon in a few piles and bake
for another 15 mins. Dot over the tomato
halves and the remaining thyme sprig,
sprinkle with plenty of pepper, then
crack the eggs among the gaps and
bake for 5-8 mins, depending how
you like your eggs.
To serve, cut the potato cake into
portions and pile onto 6 plates, along
with the eggs, bacon, tomatoes and
some buttered toast. Serve with brown
and tomato sauce, tea and orange
juice, if you like.