Vinaigrette potatoes with cornichons, caperberries and fried egg
This is a delicious breakfast or brunch dish. You could easily add cured or smoked fish or even diced, warm corned beef.
Ingredients
10 chat potatoes, unpeeled
2 tbsp white wine vinegar
extra-virgin olive oil
salt flakes
freshly ground black pepper
4 free-range eggs
2 handfuls parsley leaves, torn
1 handful fresh dill
10 tiny cornichons, split lengthways
2 spring onions, very finely sliced
2 green chillies, finely sliced
4 tbsp creme fraiche
8 caperberries (from delicatessen)
Method
1. Boil the potatoes whole until tender. Drain well, slice in half and add to a bowl with the vinegar and two tablespoons of oil. Season with salt and pepper, toss through gently and set aside for five to 10 minutes to take up the flavour and cool a little.
2. In a non-stick frying pan heat a little oil, crack in the eggs, season and fry sunny side up, leaving the yolk runny.
3. While the eggs cook, gently toss the potatoes with the parsley, dill, cornichons, spring onion and chilli.
4. Dollop the creme fraiche on to each plate, pile on the potatoes, top with the egg and caperberries and serve.
Drink: For a late brunch, a glass of gruner veltliner would be perfect.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.From our partners
Similar Recipes
More by Karen Martini
Just add cold beer and serviettes: Karen Martini’s chicken wings are the perfect five-setter snack
- 30 mins - 1 hr
- Karen Martini
Ceviche with buttermilk dressing and rhubarb, chilli and fennel pickle
- < 30 mins
- Karen Martini
