New potatoes with bacon, samphire and broad beans

New potatoes with bacon, samphire and broad beans

Serves 6
Cooks in
Moderate

Ingredients

500g of new potatoes
225g of samphire
1 sprig of fresh mint
1/2 lemon
2 garlic cloves, sliced
2 shallots, finely chopped
175g of smoked bacon
125g field fare frozen broad beans, cooked in boiling salted water for 2/3 mins)
6 knobs of unsalted butter
rapeseed oil, for frying
salt
pepper
Poached eggs
6 eggs
1 tbsp of white wine vinegar

500g of new potatoes 225g of samphire 1 sprig of fresh mint 1/2 lemon 2 garlic cloves, sliced 2 shallots, finely chopped 175g of smoked bacon 125g field fare frozen broad beans, cooked in boiling salted water for 2/3 mins) 6 knobs of unsalted butter rapeseed oil, for frying salt pepper Poached eggs 6 eggs 1 tbsp of white wine vinegar

Bring a pot of water to the boil. Wash the samphire and then blanch in the water for 30 seconds, refresh in ice water and drain

Place the new potatoes in a large pan and cover with cold water. Add the lemon and a sprig of mint and place over a high heat. Bring to the boil and cook for 10-15 minutes or until the potatoes are slightly tender, drain and set aside to cool

Heat a large frying pan over a medium heat. Once the pan is scorching hot, add a little rapeseed oil and then the shallots and garlic. Turn the heat down and fry gently until the shallots and garlic colour. Add the bacon and fry until the bacon starts to caramelise

Add the potatoes into the pan and fry until lightly coloured. Finally, add the samphire and broad beans and fry for a further 2 minutes. Season with a little salt and pepper to taste and keep warm

Bring a large pot of water to the boil. Add a tbsp of vinegar to the boiling water. Crack the 6 eggs into 6 small cups. One by one, drop the eggs into the water – to poach will take around 3 minutes per egg – swirling the water to create a whirlpool effect. Remove the eggs from the pan using a slotted spoon

To serve, divide the new potatoes, bacon, broad beans and samphire into 6 bowls, place a knob of butter on the potatoes in each bowl. Finish with a poached egg served on top

Many thanks to www.greatbritishchefs.com

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