Brown shrimp and potato salad


Warm potatoes, oozing poached egg yolk and a herb-filled shrimp salad combine in this comforting spring supper.


For the shrimps and potatoes

To serve

  • 200g/7oz fresh watercress, leaves picked
  • drizzle olive oil
  • salt and freshly ground black pepper
  • 4 free-range eggs, yolks only
  • 4 savoury muffins, warmed in the oven (optional)