This classic French dish is perfect for brunch with buttery potatoes, runny egg and a tasty homemade rocket pesto sauce.
Ingredients
- 1.25kg new potatoes, peeled
- 50g wild rocket, washed
- 35g shelled walnuts
- 25g flaked almonds
- 1-2 cloves garlic, crushed
- 100ml sunflower oil
- 2tsp white wine vinegar
- 4tsp stock powder
- 3tsp very finely chopped rosemary
- 8 free range eggs
- Salt and pepper, to taste
WEIGHT CONVERTER
Method
- Preheat the oven to 200ºC (400ºF, gas mark 6). Grease a 20-25cm square oven-proof dish.
- Slice the new potatoes quite thinly. Divide the slices between the dishes in 2 or 3 layers, sprinkling each layer with a pinch of salt, a grind of pepper, using 1½ tsp of the rosemary for all the layers. Use 2tsp of the stock powder to make up some stock with 250ml boiling water. Pour this over the potatoes so that the stock comes about half way up the potatoes.
- Use a little of the oil to brush the top of the potatoes. Cover tightly with foil and bake in the oven for about 50 mins until the potatoes are soft. Remove the foil and return to the oven for another 5-10 mins to colour the top slightly.
- Meanwhile, put the rocket, walnuts, almonds, garlic, oil, vinegar and remaining stock powder and rosemary into a liquidizer and blend until you have a soft paste consistency.
- When the potatoes are cooked, poach the eggs in a poacher. Serve the eggs on top of each portion of potatoes, with the pesto either spooned on each side of the eggs, or in a separate small bowl for each person.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Cloud eggs recipe: How to make Instagram's latest breakfast obsession
Our cloud eggs recipe is really a pretty way to serve up your breakfast. With fluffy bottoms and dippy tops the whole family will love these...
By Rosie Conroy Published
-
Green vegetable medley
This healthy green vegetable medley of broccoli, peas and beans is steamed in the microwave. It's a very simple dish, even for absolute novices.
By Octavia Lillywhite Published
-
Vegetarian Bolognese
Use Quorn mince in this vegetarian Bolognese as a healthy and delicious alternative to meat. You will barely even be able to tell the difference.
By Octavia Lillywhite Published
-
Feta and spinach stuffed chicken
This feta and spinach stuffed chicken is cooked in 25 minutes and only has four steps in the method
By Jessica Ransom Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Morrisons Christmas sandwich range includes a festive 'glow-up' of this breakfast fave
The supermarket has released its 2023 festive sandwich range and it's not just lunches that have been given a Christmas make-over
By Selina Maycock Published
-
Kate Middleton’s 'two veg' breakfast is an easy energy boost for busy mums
The Princess of Wales is said to eat the same things for breakfast each day
By Selina Maycock Published