Baked free range eggs and sautéed charlotte potatoes, served alongside Portobello mushrooms and leeks:
The baked free range eggs and sautéed charlotte potatoes:
Ingredients:
500 grams of Charlotte potatoes
6 eggs
1. Clean your Charlotte potatoes removing any mud or grit, once washed place into a large saucepan, cover with cold water and bring to the boil along with a pinch of natural sea salt.
2. Once the water has reached a boil the potatoes should take around 8-12 minutes the way to test is using a paring knife once the knife can easily cut the potatoes they are ready for this recipe you want your potatoes part boiled.
3. Next drain your potatoes and place in a colander to steam a little, once they have steamed and cooled to touch, slice slices them up as you want to sautée them off in hot olive oil.
4. Place a large range master pan onto a medium heat once the pan has come up to temperature, add a drizzle of olive oil add in your sliced charlotte potatoes and cook until crispy and golden.
5. Once ready decant into a large roasting tray and season with a pinch of black pepper and sea salt.
6. Once all of your potatoes are cooked off add back into the oven as you want it screaming hot to welcome your eggs.
7. Once at this point using a small spoon make some wells and crack your eggs in, the hot tray will instantly cook your eggs and place back into the oven until cooked through.
8. For me I like me eggs semi hard with just a little runniness, if you like yours runny then only place back into the oven for just a matter of minutes.
9. To test that the eggs are perfectly cooked you should have a little wobble with the egg white cooked through.
10. Once cooked remove from the oven and allow to stand for 5 minutes.
Your side of sautéed Portobello mushrooms and leeks:
Ingredients:
- 500 grams of large Portobello mushrooms (peeled back and brushed)
- 2 large leeks
- 1 large banana shallot
1. Slice your mushrooms and leeks into fine strips, as you want them cook quickly.
2. Slice your banana shallot, peel and crush two cloves of garlic, finely puree with the back of your knife and add a little course pink sea salt.
3. Now place a large range master pan onto a medium heat, add a drizzle of olive oil, once the pan has come up to temperature add in your garlic shallot and leeks along with a pinch of sea salt and black pepper as this helps to form a base layer of seasoning for your mushrooms and leeks.
4. Cook with no colour for 5-6 minutes until soft, then add in your leeks and mushrooms turn up the heat and begin to sauté your mushrooms and leeks when you cook Portobello mushrooms like this you get a great rich underlying rich dark chocolate note.
5. Once ready serve along side your baked eggs and potatoes and enjoy.
The Gourmet Gent 