Name: Breakfast salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 50 gram butter; 4 tablespoon olive oil; 6 small handfuls of leftover boiled potatoes or use cooked, small new potatoes like jersey bennes, cut into bite-sized pieces; 6 organic free-range eggs; sea salt; Mustard Vinaigrette; 1 tablespoon dijon mustard; 1/3 cup olive oil; 1 lemon, juice; Salad; 6 small handfuls of peppery leaves, (i used mizuna, rocket, and nasturtium leaves from my garden – but a bag of rocket or watercress would work well)

Ingredients

50 gram butter

4 tablespoon olive oil

6 small handfuls of leftover boiled potatoes or use cooked, small new potatoes like jersey bennes, cut into bite-sized pieces

6 organic free-range eggs

sea salt

Mustard Vinaigrette

1 tablespoon dijon mustard

1/3 cup olive oil

1 lemon, juice

Salad

6 small handfuls of peppery leaves, (i used mizuna, rocket, and nasturtium leaves from my garden – but a bag of rocket or watercress would work well)

Method

1.Heat butter and oil in a large frying pan, add potatoes and cook over a moderate heat for 15-20 minutes or until crisp and golden. Stir only occasionally

2.While the potatoes are cooking, heat water to poach the eggs

3.Place all of the vinaigrette ingredients in a small jar and shake to combine. Use as much as you need to lightly dress the salad leaves.

4.Poach eggs (see note below) and assemble individual plates. Place a spoonful of fried potatoes on each, top with dressed leaves and nestle a poached egg on top. Season with sea salt and cracked black pepper and serve at once

To poach eggs, add 1 tbsp white vinegar to simmering water, give it a swirl then slip in the eggs one at a time. I break each egg into a cup first then slip it gently into the water
Note

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Ingredients

Method

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