We all love feasting our way through the festive season, but what do you do with the leftovers? If you've been tucking into a Christmas ham this year, we might just have the answer!

This simple and delicious brunch recipe, courtesy of Mash Direct, combines succulent cooked ham with potatoes, eggs and indulgent cheese sauce. Enjoy!


  • 900g New potatoes cut larger ones in half
  • 400g Leftover glazed Christmas ham trim away fat and cut into bite-sized pieces
  • 100g Frozen peas defrosted
  • 100g Scallions washed, trimmed and finely chopped
  • 4 Eggs
  • Salt and pepper to taste

For the cheese sauce

  • 570ml Milk
  • 25g Plain flour
  • 50g Butter cut into cubes
  • 1tbsp Dijon mustard
  • 75g Grated cheddar
  • 40g Grated parmesan


  • STEP 1

    Place the potatoes into a saucepan with enough boiling water to cover them, add salt, and simmer for 15 - 20 minutes until tender. Drain.

  • STEP 2

    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.

  • STEP 3

    Turn the heat down to its lowest setting and cook very gently for 5 minutes, stirring continuously. Stir in the grated cheddar and parmesan.

  • STEP 4

    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.

  • STEP 5

    Tip the potatoes into a large bowl with cheese sauce, ham, peas, scallions and mix well.

  • STEP 6

    Arrange onto warm serving plates, top with poached eggs and serve.