Michelle's FreeFrom Jersey Royals with Soft Boiled Egg and Green Leaves
Dairy, wheat, gluten, corn, soya & nut free

If you can eat potatoes, the Jersey Royal season is so short that it is worth making the best of it - although the dish will still taste good with ‘normal’ new potatoes.
If you wish you can dress the leaves with a little cider vinegar and virgin olive oil but we felt that the egg yolk was sufficient.

750g / 1lb 11oz Jersey Royal new potatoes
6 handfuls each of fresh rocket and fresh watercress leaves
12 spring onions (scallions)
sea salt and freshly ground black pepper
6 eggs

Scrub the potatoes, halve any large ones and steam them for 10-15 minutes or until cooked.
Meanwhile, break up the rocket and watercress leaves and trim and slice the spring onions (scallions). Mix them all together. Season lightly with sea salt and freshly ground black pepper.
Boil the eggs for 4-5 minutes depending on the size - you want the white to be cooked but the yolk still runny. Remove from the boiling water and plunge into cold water. Peel the green leaves into the middle of six plates. Arrange the new potatoes around the outside of the leaves. Carefully shell the eggs and break each one in half over the leaves so that the yolk spills out.
Grind over a little more black pepper and serve at once.

Serves 6 - per portion
182cals - 10g protein
7g total fat - 2g sat / 3g mono / 1g poly
20g carbohydrate of which 2g sugar
2g fibre - 115mg sodium / 0.3g salt

Good Source of: Vitamins B6 & C & folate

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