- Serves: 6
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 225 g samphire
- 500 g new potatoes
- 1 tbsp olive oil
- 2 shallots, peeled, finely chopped
- 2 cloves garlic, peeled, finely chopped
- 175 g smoked English streaky bacon, cut into lardons
- 125 g broad beans, out of their pods, skins removed
- large knob unsalted butter
- 2 pullet eggs, poached
1. Prepare the samphire by strip the fronds from the main stalks, wash thoroughly and then blanch by plunging into a pan of unsalted, boiling water for 30 seconds. Refresh in ice water, drain thoroughly and set aside.
2. Place the new potatoes into a large pan of salted water, bring to the boil and cook for 6-8 minutes, or until just tender. Drain thoroughly.
3. Heat the olive oil in a large frying pan and fry the shallots and garlic for 2-3 minutes, or until softened. Add the bacon and fry for a further 3-4 minutes, or until golden-brown. Add the drained new potatoes to the pan and cook for 2-3 minutes, or until the potatoes are coloured all over. Stir in the samphire and broad beans, then melt in a knob of butter and toss well to coat. Season with freshly ground black pepper.
4. Spoon the new potatoes, bacon, samphire and broad beans onto a large serving plate and top with the two poached pullets eggs and allow diners to help themselves.
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