New potato bowl with rocket pesto, spring greens & feta fried eggs

Name: New potato bowl with rocket pesto, spring greens & feta fried eggs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 750 g pack baby new potatoes, scrubbed, any larger ones halved; 2 clove/s garlic; 50 g blanched hazelnuts; 100 g feta; 1 unwaxed lemon, zest and juice; 90 g pack wild rocket; 3 tbsp olive oil; 250 g spring greens, stalks removed and finely sliced; 4 medium free range eggs

Here’s a great new way to use seasonal spring produce. Frying eggs with feta adds a deliciously crispy and savoury edge.

0 out of 5 stars(0) Rate this recipe

VegetarianHealthySource of fibreSource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

750g pack baby new potatoes, scrubbed, any larger ones halved
2 clove/s garlic
50g blanched hazelnuts
100g feta
1 unwaxed lemon, zest and juice
90g pack wild rocket
3 tbsp olive oil
250g spring greens, stalks removed and finely sliced
4 medium free range eggs

Place the potatoes in a large pan of salted boiling water, then return to the boil and simmer for 20 minutes, or until tender. Drain and allow to steam dry for a couple of minutes.
Meanwhile, place half a garlic clove, the hazelnuts, 50g feta, the lemon zest and juice and most of the rocket into a food processor with 2 tbsp oil. Blitz until combined but retaining some texture. Season to taste, then toss with the warm cooked potatoes and divide between four serving bowls.
Chop the remaining garlic, then return the potato pan to the heat and fry the garlic in ½ tbsp oil for 1 minute. Add the greens and fry for 2 minutes more, then add 50ml water, pop the lid on, and steam for 3 minutes.
Add the remaining ½ tbsp oil to a large nonstick frying pan and crumble in the remaining feta. Crack the eggs on top and fry for 3-4 minutes, until crispy and cooked to your liking. Top the potatoes with the wilted greens, crispy feta fried eggs and the remaining rocket leaves. Crack over some black pepper, to serve.

Cook’s tip

This recipe makes quite a bit of pesto, you can be generous with it or save some in a jar under a layer of oil and keep it in the fridge to toss through pasta within the next 3 days.

Typical values per serving when made using specific products in recipe