Fried egg and herby sautéed potatoes
 
Serves 4
½ kilo – 0.75 kg of waxy British potatoes like Charlotte ( or 1 good
Sized potato per person )
Some freshly chopped Rosemary
1-2 large mushrooms finely chopped
1 medium onion finely chopped
1 – 2 garlic cloves crushed
4 farm fresh eggs
Rapeseed oil
Sea salt and ground back pepper
 
Peel the potatoes carefully and cut into rough cubes. Add to a pan of boiling water for about 3- 5 min until they are partly cooked. Remove and drain from the pan and set aside to steam in a colander.
 
Heat a deep frying pan and add enough of the premium British rapeseed oil to generously cover the bottom of it. When the oil is hot and shimmering add the potato cubes, after about 3 mins add the
 onion, rosemary , mushroom, garlic and season well. Make sure that the potatoes are shaken regularly until cooked through; this should take a few minutes. Remove from the pan, pat with kitchen Rolland then place in a container in a warm oven.
 
Carefully clean and dry the pan and add more oil as before, heat to a high temperature , then add the 4 farm fresh eggs, being careful to keep them apart ( or cook in two batches). After 30 seconds turn the heat down to medium and baste the eggs with the oil to ensure that the top of the egg is also cooked. After another minute the eggs should be ready, remove with a slotted kitchen slice and shake off any excess oil.
 
Now add the sautéed potatoes to some warmed plates, placing an egg on top of each. Serve with hot buttered toast and tea.