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New potatoes and spring greens with chilli-fried duck eggs
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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.
3. When ready to serve, fry the eggs in the remaining oiluntil set and crisp at the edges. Scatter with the chilli andserve on top of the potato mixture.
Eggs recipes containing raw or semi-cooked egg are not suitable for pregnant women, elderly people, or those with weak immune systems.
The grapes for this Laurent Miquel Vendanges Nocturnes Viognier 2009 Pays d’Oc, South of France, are picked at night away from the fierce heat, to preserve its precious aromatics and freshness. It’s full of mouthwatering flavours of peaches and apricots, yet there is a hint of minerality and a crisp dry finish. A perfect foil to the chillies.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in March 2011.