Samphire, available from fishmongers, grows around the British coastline in May and June.
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12 quail's eggs
400g (14oz) samphire, washed
400g (14oz) small Jersey potatoes, washed
55g (2oz) butter
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Method Prep:10min › Cook:20min › Ready in:30min
Cook the eggs in simmering water for 5 minutes, then plunge them into cold water to cool. Pick over the samphire, discarding any woody or damaged and discoloured stems. Cook the potatoes in boiling, salted water for 8-15 minutes or until tender. Drain.
Meanwhile, plunge the samphire into a large saucepan of boiling water, bring back to the boil, then drain immediately. Transfer to a wide dish. Add the butter and the potatoes to the samphire and toss gently to mix.
Shell and halve most of the eggs, leaving some in their shells for decoration. Arrange over the samphire and potatoes. Sprinkle with pepper and serve warm.