Preparation Time: 15 mins
Cooking Time: 30-35 mins
Serves: 4

Ingredients
225g/8oz plain wholemeal flour
100g/4oz plain white flour
50g/2oz medium oatmeal
7.5ml/ 1 1/2 tsp bicarbonate of soda
7.5ml/ 1 1/2 tsp cream of tartar
2.5ml/ 1/2 tsp salt
50g/2oz butter
200ml/ 7floz carton buttermilk
or natural yoghurt
a little milk for glazing
45ml/3tbsp vegetable oil
175g/6oz new potatoes, sliced
dash of vinegar
4 large Lion Quality eggs
4 rashers middle back bacon
4 tomatoes, halved

Method

1. Preheat the oven to 200C/Gas Mark 6. Place the flours, oatmeal, soda, tartar and salt in a large bowl. Rub in the butter. Add the buttermilk and mix to a firm dough.

2. Lightly knead the dough on a floured surface then shape into a 18cm/7in round loaf shape. Brush with the milk and sprinkle over a little extra flour or oatmeal if liked. Bake for 30-35 mins or until golden brown and risen - the loaf should sound hollow when tapped on the base. Cool slightly before cutting into wedges.

3. Heat the oil in a frying pan, add the potatoes and fry for 4-5 mins, stirring occasionally until golden on both sides. Grill or fry the bacon and tomatoes to your liking.

4. To poach the eggs: fill a non-stick frying pan with water, add a dash of vinegar and a pinch of salt and bring to the boil. When the water is simmering, carefully crack in the eggs, reduce the heat and poach for 2-3 mins or cooked to you liking. Serve the poached egg on top of buttered soda bread with the bacon and tomatoes and potatoes to accompany.