Peel the potatoes and boil in boiling water until tender( about 15 minutes). Drain well then return to the pan and add the butter. Mash, then add a splash of milk, salt, pepper and the cheese. Stir in the wild garlic then cover and set aside.
Slice the spring greeks and cook in boiling water for 7 minutes, then drain. Add to the mash and set aside to cool for 10 minutes or so.
Dust a chopping board with plain flour and spoon over the mash. Shapoe into cakes about 6cm round by 2cm thick and turn to coat on both sides.
Heat the olive oil in a large frying pan and fry the cakes for 7 minutes on each side until golden and crunchy. Keep warm in a low oven while you cook the eggs.
Fry the eggs in olive oil on both sides, keeping the centre runny. Place one bubble and squeak cake on each plate and serve with an egg on top.