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Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Add the new potatoes to a large pan of salted boiling water and cook for 20-25 minutes or until soft, adding the eggs in 8 minutes before the end.
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For
4
M
I
750
g
Jersey royal potatoes
4
Eggs
1
tbsp
Olive oil
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Cook along with all of our recipes
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Salsa verde
You don’t need to do this in a food processor - you can also just use a knife and chop everything as finely as you can. This is what I tend to do most often as I think i’ve mentioned it once or twice or a million times, that I HATE washing up and a food processor is a particularly awful thing to have to wash up. Extra salsa verde will keep very well for a few days in the fridge and beyond that I might be tempted to blitz it into some softened butter and then wrap and place in the freezer ready to be sliced when you need it. *Also I should say that if you don’t like tarragon, you can obviously omit and replace with extra parsley, a little coriander or dill also works v well.
Eggs
The perfect jammy egg is 5 1/2 minutes but somehow for this I like them a little more set so I opt for 8 minutes. You decide how you like your eggs and cook accordingly x
Potatoes
Jersey royals are my potatoes of choice, but of course any new potatoes will work well. No need to peel, just make sure you give them, a good scrub. If you don’t make the salsa verde, stir through a little butter or creme fraiche, season well and add some chives or spring onions…really so so good. Like a warm, but crushed potato salad. Heaven.
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Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Add the new potatoes to a large pan of salted boiling water and cook for 20-25 minutes or until soft, adding the eggs in 8 minutes before the end.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
750
g
Jersey royal potatoes
4
Eggs
1
tbsp
Olive oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Salsa verde
You don’t need to do this in a food processor - you can also just use a knife and chop everything as finely as you can. This is what I tend to do most often as I think i’ve mentioned it once or twice or a million times, that I HATE washing up and a food processor is a particularly awful thing to have to wash up. Extra salsa verde will keep very well for a few days in the fridge and beyond that I might be tempted to blitz it into some softened butter and then wrap and place in the freezer ready to be sliced when you need it. *Also I should say that if you don’t like tarragon, you can obviously omit and replace with extra parsley, a little coriander or dill also works v well.
Eggs
The perfect jammy egg is 5 1/2 minutes but somehow for this I like them a little more set so I opt for 8 minutes. You decide how you like your eggs and cook accordingly x
Potatoes
Jersey royals are my potatoes of choice, but of course any new potatoes will work well. No need to peel, just make sure you give them, a good scrub. If you don’t make the salsa verde, stir through a little butter or creme fraiche, season well and add some chives or spring onions…really so so good. Like a warm, but crushed potato salad. Heaven.
Only visible to you
Made it?
Cancel
