- For a delicious sandwich filling, hard boil the leftover eggs, then peel and mash with some of the yoghurt, mustard and leftover herbs.
- Pickle any leftover radishes in a mix of red wine vinegar and a pinch of sugar – flavour with whole spices, or mix in any leftover herbs you need to use up!
35 mins
Not Too Tricky
serves 4
About the recipe
Golden, crunchy potatoes are a thing of beauty, but traditionally rely on a long time in the oven. In this delicious brunch recipe I’ve fried new potatoes until crisp and golden, tossed with quick pickled veg, then topped with a soft-boiled egg, a creamy dressing and fresh herbs – incredible!
Ingredients
1kg new potatoes
olive oil
4 large free-range eggs
1 cucumber
100g radishes
red wine vinegar
300g frozen peas
8 tablespoons Greek yoghurt or crème fraîche
2 teaspoons Dijon mustard
extra virgin olive oil
1 bunch of fresh soft herbs, such as mint, dill, parsley (30g)
Top Tip
Turn any leftovers into a filling packed lunch.
Method
- Scrub and chop the potatoes into 2cm chunks, then place in a large non-stick pan on a medium heat with 2 tablespoons of olive oil. Season with sea salt and black pepper and cook for 20 minutes, or until golden and cooked through, stirring regularly.
- Meanwhile, put the eggs in a medium pan, cover with cold water, then place on a high heat and bring to the boil. Reduce the heat to low and simmer for 6 minutes. Peel the cucumber, then cut it in half lengthwise, remove the seeds and thickly slice on an angle. Trim and finely slice the radishes, then place it all in a bowl with a splash of red wine vinegar and a pinch of salt, and set aside to pickle.
- When the time is up on the eggs, carefully remove them into a bowl of ice-cold water. Add the frozen peas to the pan of boiling water and cook for 2 minutes, then drain and refresh under cold water. Add the peas to the pickling bowl.
- In a small bowl, mix together the yoghurt, mustard, 1 tablespoon of extra virgin olive oil and 2 tablespoons of red wine vinegar. Finely chop most of the herb leaves, reserving a few small ones for later, then add to the bowl and season.
- To serve, tip the hot potatoes onto a serving dish, then make a well and place the drained pickled veg in the centre. Peel the eggs, cut in half and dot over the top. Dollop over the yoghurt dressing and scatter over the remaining herbs.
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