Here's a new take on egg and chips using the delightful Jersey Royals that are around at the moment. Crispy and nutty, with lovely runny poached eggs - great for brunch.
This could also be good with a few sundried tomatoes (not too many though as they're quite strong), some rosemary on the spuds or perhaps a bit of garlic.
Scrub and boil a handful of potatoes per person for about 10-15 mins. Set the oven to high (about 200 degrees) and heat up a baking tray inside, adding some olive oil for the last couple of minutes. Once the potatoes are nearly done, drain them and squish them a little bit with a fork, then season really well. Tumble them into the hot pan and let them sizzle while you coat them in the oil. Roast them for about 5-10 minutes until they're just how you like them.
Meanwhile, pop a deep frying pan of water on to boil for the eggs. Chop up a couple of spring onions (one per person), some fresh thyme and oregano and mix together in a bowl. Once the potatoes are done, take them out and mix with the herbs and spring onion. Then break your eggs into the boiling water. Divide the potatoes between the plates (I added a bit of chopped spinach) and when the eggs come back to the boil they'll be about perfect. Remove with a slotted spoon and garnish with a few chopped chives.
This could also be good with a few sundried tomatoes (not too many though as they're quite strong), some rosemary on the spuds or perhaps a bit of garlic.
Scrub and boil a handful of potatoes per person for about 10-15 mins. Set the oven to high (about 200 degrees) and heat up a baking tray inside, adding some olive oil for the last couple of minutes. Once the potatoes are nearly done, drain them and squish them a little bit with a fork, then season really well. Tumble them into the hot pan and let them sizzle while you coat them in the oil. Roast them for about 5-10 minutes until they're just how you like them.
Meanwhile, pop a deep frying pan of water on to boil for the eggs. Chop up a couple of spring onions (one per person), some fresh thyme and oregano and mix together in a bowl. Once the potatoes are done, take them out and mix with the herbs and spring onion. Then break your eggs into the boiling water. Divide the potatoes between the plates (I added a bit of chopped spinach) and when the eggs come back to the boil they'll be about perfect. Remove with a slotted spoon and garnish with a few chopped chives.
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