1. Chop 2 rashers of the bacon, place in a frying pan and fry for 3 - 4 minutes until crispy.

2. In a medium bowl mix the mashed potato, chives, cheese, yogurt and black pepper, add the cooked bacon and mix well.

3. Divide the mixture to form 2 potato cakes. Leave to chill in the refrigerator.

4. Place the flour on a plate and dust the potato cakes with the flour.

5. Heat the oil in a large frying pan, place in the potato cakes and cook 5 minutes per side until golden brown and heated through.

6. Part way through cooking the potato cakes add the remaining bacon rashers to the frying pan, turn to crisp the other side.

7. Poach the egg in a poaching pan or in a pan of lightly boiling water.

8. Serve potato cakes topped with the rasher of bacon and egg.