This is a powerhouse of goodness and energy for a weekend brunch. Delicately curried potatoes pair deliciously with tinned sardines. This is a great store cupboard dish and a tasty alternative to sardines on toast!
You’ll Need (Serves 2 for brunch)
- 1 tin of sardines
- 2 handfuls of salad leaves, or watercress
- 2 fresh free-range eggs
For the spiced potatoes
- 2 medium potatoes
- 2-3 tbsp light olive or coconut oil
- 1 tsp mustard seeds
- 1 large onion, sliced
- ½ tsp turmeric
- 1 heaped tsp curry powder
- pinch of salt
- few grinds of black pepper
- juice of half a lemon or lime
- Peel and dice the potato into 3cm pieces and boil in water until just cooked.
- Meanwhile, heat the oil in a large frying pan and add the mustard seeds, let them start popping and when the popping begins to die down, had the onion, lower the heat and fry gently for 5-6 minutes until they begin to caramelise.
- Check the potatoes and remove with a slotted spoon, reserving the cooking liquid.
- When the onions are done, had a 2-3 tbsp of the cooking liquid and the turmeric and curry powder, cook for 30 seconds, then add the potato, seasoning and lemon juice and squash gently with a potato masher or fork so some pieces are large and some are mashed.
- Stir in another 3-4 tbsp cooking liquid, it should come together and hold. Taste, adjust for seasoning and remove from the heat.
- Poach the eggs.
- Divide the potatoes between 2 plates with a side of leaves, and top with drained sardines and a poached egg.
My perfect poached egg method:
In a non-stick sauce pan, add 4cm of water and a splash of cider vinegar. Bring to just under boiling point. Crack your egg into a small dish, then, using a spoon, make a swirl in the water and slip the egg into the eye of the swirl. Cook at a gentle simmer for 2 ½ minutes. Remove with slotted spoon, drain and serve.