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Place the potatoes into a saucepan with enough boiling water to cover them, add salt, and simmer for 15 - 20 minutes until tender. Drain.
To make the cheese sauce, heat the milk in a saucepan over a moderate heat. Add the flour, butter, Dijon mustard and bring to simmering point. Whisk continuously until the sauce is thick, smooth and glossy. Season.
Turn the heat down to its lowest setting and cook very gently for 5 minutes, stirring continuously. Stir in the grated cheddar and parmesan.
Now, to make the poach eggs, half fill a saucepan with water and bring to a gentle simmer. Break in the eggs, one at a time and set a timer for 3-4 minutes depending on how soft you like your eggs.
Tip the potatoes into a large bowl with cheese sauce, ham, peas, scallions and mix well.
Arrange onto warm serving plates, top with poached eggs and serve.