1. Make the cheese sauce. Reserve a good dash of the milk,
and bring the rest to the boil. Mix the cold reserved milk with the
2. When the milk boils, add the cornflour mix and whisk until thickened. Add the mustard cheese, and season to taste. Then reserve until needed.
3. Fry the Aviko Hash Browns as per pack instructions and gently fry the eggs in a shallow frying pan.
4. Assemble by placing one cooked Aviko Hash Brown on a plate. Then top with a slice of ham to cover, add the cheese sauce, and then add another hash brown. To finish add an egg on top, with an optional grind of fresh black pepper.