Pommes Anna with Eggs, Rocket and Walnut Pesto

Ingredients

• 1250g Jersey Royal new potatoes, peeled and thinly sliced
• Salt and pepper, to season
• 3 tsp rosemary, very finely chopped
• 250ml vegetable stock
• 100ml vegetable oil
• 50g rocket
• 35g shelled walnuts
• 25g flaked almonds
• 2 cloves garlic, crushed
• 2 tsp white wine vinegar, plus an extra splash for poaching
• 8 free-range eggs

Method

1. Preheat the oven to 200°C / fan 180°C / gas 6.
2. Grease a 20-25cm square ovenproof dish.
3. Layer the potato slices in the greased dish, sprinkling each layer with a pinch of salt, a grind of pepper, and rosemary, using 1 ½ tsp of the rosemary for all the layers.
4. Pour the vegetable stock over the potatoes until approximately half the depth of potato is covered.
5. Use a little of the oil to brush the top layer of potato. Cover tightly with foil and bake in the oven for 40-50 minutes until the potatoes are soft. Remove the foil and return to the oven for another 5-10 minutes until the top is lightly coloured.
6. Meanwhile, add the rocket, walnuts, almonds, garlic, oil, vinegar and remaining rosemary into a food processor and blend until it forms a soft paste.
7. When the potatoes are cooked, poach the eggs: Fill a large saucepan three-quarters full with water. Bring to a gentle boil on a medium heat. Add a splash of vinegar. One at a time, crack the eggs into a small dish or ramekin. Gently swirl the water in the pan and slide the egg into the water. Cook for 4-5 minutes for medium-soft eggs. Remove from the pan and drain for a few seconds on kitchen paper. Multiple eggs may be poached in the pan at the same time as long as the pan is not overloaded.
8. Serve the potatoes with poached eggs on top on warm plates, garnished with the pesto.