Fried Spiced St. Ewe Rich Yolk Eggs by Russell Bateman
This vibrant dish brings together warm spices, rich yolk eggs and fresh herbs to create a comforting yet energising plate full of colour and character. Each component is designed to awaken the senses and elevate simple ingredients into something memorable. It’s a recipe that invites you to slow down, savour bold flavours and enjoy a moment of pure, nourishing pleasure at the table.
Ingredients:
- St. Ewe Rich Yolk Eggs
- Koffman Potatoes
- Spring Onions
- Coriander
- Spinach
- Ground Turmeric
- Ground Coriander
- Ground Ginger
- Ground Cumin
- Siracha
- Lea & Perrins Sauce
Method:
- Peel your potatoes and season them with ground spices, cover with water, season with salt and bring them to the simmer. Cook until tender, leave to rest in the cooking liquor.
- Once cooled a little, drain the water off, chop your spring onions & coriander, crush potatoes with a fork and mix with a little olive oil, spring onions and coriander, check seasoning and set aside.
- Add Olive Oil to a hot nonstick pan, season your pan with salt and pepper, add the St. Ewe Rich Yolk Eggs, then add butter until foaming.
- Finish with Worcestershire Sauce and Siracha, remove your eggs from the pan and add your spinach to wilt quickly.
- On a plate place the potatoes, followed by the spinach and top with your spicey eggs.
