Categories: April

Ingredients

• 4 medium Desirée potatoes, thinly sliced
• 6 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 4 medium eggs
• 4 whole green lettuce leaves
• 8 cherry tomatoes, halved
• 1 tbsp fresh lemon juice
• 1 tsp sugar
• 1 garlic clove, crushed

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Stack the potato slices in 4 piles on a baking tray. Drizzle each stack with 1/2 tbsp oil and season with salt. Bake for 30-40 minutes, or until cooked and golden. Turn the oven off and leave the potatoes inside.

2. Meanwhile, make the dressing by whisking the remaining 4 tbsp oil with the lemon juice, sugar and garlic.

3. Fill a shallow pan with water, bring to a simmer. Add the vinegar, swirl the water with a spoon and crack 2 eggs in. Cook for 3 minutes, or until the egg white is just set. Remove with a slotted spoon, put on a warm plate and cover with foil to keep warm. Poach the remaining two eggs.

4. To serve, place a lettuce leaf on each plate. Top with a potato stack, 4 tomato halves and a poached egg. Season and drizzle with the dressing.

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