This colourful dish makes for the perfect weekend breakfast or brunch. Simple to make, and even more delicious to eat, just bring our smoked trout together with these breakfast staples to result in a striking, filling dish.
12oz Maris Piper potatoes, boiled, slightly cooled and chopped into cubes
300g washed baby spinach leaves
4 large free range hens’ eggs
2 cloves of crushed garlic
Salt and ground black pepper to taste
In a heavy-bottomed or cast iron pan, sautée the potato cubes with olive oil, the garlic and season with salt & black pepper. Turn frequently, and cook for approx 10 minutes until the edges are nicely browned and crisped.
In a separate large pan, bring water to a low simmer and slowly place in the eggs. If you’re confident, cook two at a time. Set a timer for 3 minutes.
When cooked, remove the eggs individually with a slotted spoon and set aside carefully on some kitchen roll whilst you assemble the dish. Repeat with the remaining two eggs.
Place the spinach in a large pan with a knob of butter, pepper and just cover the bottom of the pan with boiled water. The spinach will wilt in about two minutes. Remove from the pan and place on kitchen roll to absorb excess water.
To plate up, serve the dish in a bowl or pasta dish. Place the hash browns on the plate, then add the spinach, a poached egg and finish with a few slices of cold smoked trout.