Poached Eggs with Herbed Potatoes and Mushrooms

INGREDIENTS

4 Al Ain Eggs
1 tbsp vinegar
Few tarragon leaves or 1/2 tsp dried tarragon
4 floury potatoes, peeled and cut into wedges
Water
Salt
4 tbsps oil
2 tsps rosemary, chopped
1 tsp black pepper, coarsely crushed
1 cup mushrooms, thinly sliced
2 tbsps garlic and parsley
Flavoured butter

METHOD

Poached Eggs

1. Fill 2/3 of a non-stick pan with water. Bring to the boil, add 1 tbsp of vinegar and few tarragon leaves. Switch off gas. Break one egg into a bowl. Lower egg gently from the bowl into simmering water. Cover, poach egg for 3 mins. or until egg white turns opaque. Gently lift egg out of the water with a slotted spoon, letting water drain out into the pan.
2. Poach all eggs one at a time, in the same way. Place eggs on 4 individual serving plates. Arrange sauted mushrooms and herbed roasted potatoes alongside the poached egg.

Herbed Roasted Potatoes

1. Preheat oven (along with roasting tin) for 15 mins. on Gas mark 6. To parboil the potatoes, add potatoes to a pan of salted water. Bring to the boil, remove from heat and drain out water.
2. Heat oil in a frying pan. Remove roasting tin from oven and pour hot oil into it. Add potatoes and shake tin to coat potatoes with oil.
3. Roast potatoes in oven for 40-50 mins. until nicely browned and crisp all over. Remove potatoes from tin and drain off excess oil on a paper towel. Sprinkle salt to taste, crushed pepper and rosemary. Toss well. Keep warm.

Mushrooms

1. Saute sliced mushrooms in garlic and parsley flavoured butter until golden brown in colour.