Jersey potatoes with samphire and quail's eggs

Jersey potatoes with samphire and quail's eggs


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About this recipe: Samphire, available from fishmongers, grows around the British coastline in May and June.

Chrissie Lloyd

Serves: 2 

  • 12 quail's eggs
  • 400g (14oz) samphire, washed
  • 400g (14oz) small Jersey potatoes, washed
  • 55g (2oz) butter
  • Black pepper

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. 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.
  2. 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.
  3. 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.

Nutrients per serving

Vitamins B6, B12, C, B1

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