The Body Coach Fry-up

Preheat your grill to maximum and put a saucepan of water on to boil. Prick your potato with fork in four or five places and put it in the microwave. Zap at 900W for 4 minutes. let it rest for 3 minutes, turn it over and zap for a further 4 minutes. Leave to cool. Meanwhile, lay the sausage on a baking tray and slide it under the grill. Cook for 3-4 minutes before turning. Sprinkle the tomato halves with a little salt and pepper and slide under the grill with the sausage for 3 minutes. Lay the bacon on the same tray and cook everything together, turning as necessary, until it all fully cooked through. Shut the door and turn the grill off to keep everything warm until you're ready to eat. When the potato is cool enough to handle, cut it open and scoop the flesh from the skin into a bowl. Add the flour to the potato, crack in an egg and add a generous pinch of salt and pepper. Beat the ingredients together until you have a stiff mixture. Using clean hands, form two large potato cakes from the mix. Melt the coconut oil in a large frying pan and slide in the potato cakes. Fry on each side for about 2 minutes, or until nicely browned. Crack open the remaining 2 eggs into the boiling water, reducing the heat until the water is just 'burping'. Poach them for 4-5 minutes, or until the white has set but the yolk is still runny, then carefully lift out with a slotted spoon and drain on paper towels. When the potato cakes are cooked, remove them from the pan and throw the spinach into the still-hot pan to wilt. Serve up the sausage, bacon and tomato alongside the potato cakes and spinach, then top it off with the poached eggs - life is good.