Ingredients
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330g Desiree Potatopeeled
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2 Spring Onionsfinely sliced
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pinch Sea Salt
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pinch Crushed Black Pepper
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1 heaped tbsp Plain Flour
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1 small knob Butter
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2 Free Range Eggs
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3 slices Smoked Salmon
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2 heaped tsp Soured Cream
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1 bunch Chives
Directions
Our family who live in Melbourne talk about going out for brunch so often that I have become jealous.
I absolutely adore Eggs Royale but this recipe is much more manageable at home (who wants to make their own hollandaise sauce) and considerably healthier. The other great thing about this is it is super easy to make. The kids got really stuck in making this and teaching them to make the perfect boiled egg is high on my list.
I actually have a different technique for the perfect soft boiled egg and it never fails me. I put the eggs in cold water and bring the pan to the boil, then I set the timer for one and half minutes and then drain.
Thank you to Jamie Oliver for the recipe and to my kids for making it for mother’s day for/with me.
Steps
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1
Done
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Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl. Add the spring onions, seasoning, flour and half the butter and mix well. Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can. |
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2
Done
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Heat a non-stick frying pan over a moderate heat and add the rest of the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm. |
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3
Done
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Meanwhile, soft boil the eggs for 4 minutes – this recipe works best with runny yolks. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Spoon soured cream over the eggs and sprinkle over the chives. Season well. |
