Vinaigrette potatoes with cornichons, caperberries and fried egg

Vinaigrette potatoes with cornichons, caperberries, dill, creme fraiche and fried egg.
Vinaigrette potatoes with cornichons, caperberries, dill, creme fraiche and fried egg. Photo: Jessica Dale
Dietary
Gluten-free

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.