New potatoes and spring greens with chilli-fried duck eggs

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4


350g spring greens, shredded
3 tbsp olive oil
500g baby or new potatoes, thinly sliced
1 large red onion, sliced
2 cloves garlic, chopped
4 Clarence Court Braddock Whites Free Range Duck Eggs
¼ tsp dried, crushed chilli flakes


1. Preheat the oven to 200˚C, gas mark 6. Steam the greens for a couple of minutes until wilted. Heat 2 tbsp of the oil in a large non-stick frying pan and add the potato and onion slices in layers, seasoning each layer as you go. Cook over a medium high heat for 10-12 minutes, turning the mixture occasionally, until the vegetables are goldenand tender. Transfer to an oiled, shallow ovenproof dishusing a slotted spoon.

2. Add the garlic to the frying pan and cook for a minute then add the steamed greens and stir over a medium heat for a couple of minutes. Add to the potato mixture and stir gently to combine. Cook the potato dish in the oven for 15 minutes until the top is golden.