Gypsy Eggs

Ingredients:

• 1 banana shallot finely sliced
• 1 white onion finely sliced
• 1 punnet of chestnut mushrooms – half finely sliced, the other half quartered
• 500 grams of jersey royals –part boiled and then finely sliced
• 4 sun dried tomatoes
• 1 large roasted bell pepper
• 4 medium free range eggs
• Olive oil

To begin this versatile dish weigh and prepare all of the ingredients as stated above.

1. To begin this dish part boil your new potatoes, to test whether they are cooked, pierce with a paring knife, drain and allow to steam.
2. Heat a large frying pan, once up to temperature add your new potatoes along with the finely sliced onion and shallot. Cook until they are lightly golden, as colour equals flavour.
3. Next add your mushrooms, for an extra mushroom hit use the stalks, slice in half and add in as well.
4. Allow your mushrooms to cook until they are just tender, season with freshly ground black pepper and Maldon sea salt.
5. To finish, crack four eggs into the pan and place under the grill to cook, once cooked add your tomatoes along with your pepper.
6. Quickly flash the pan on the hob.
7. To serve, portion up onto pre-warmed plates ensuring that you don’t break the yolks, enjoy with a mug of freshly ground coffee and buttered sourdough toast.