This briny take on eggs florentine makes an unusual starter or light lunch. You will need the very youngest of Marsh Samphire tips which lack the central tough fibre for this dish. If you like your Marsh Samphire salty, then instead of boiling it, place it in a covered frying pan with a dessertspoonful of water and the butter over a medium heat. Uncover after a minute, then quickly reduce the water to nothing and sauté for a few seconds.
Ingredients
- 350 g young Marsh Samphire tips
- A knob of butter
- Freshly ground black pepper
- 2 eggs
- 2 tbsp cider vinegar
How to Make It
- Bring two pans of water to the boil. Toss the Samphire into one of the pans do not add salt as the Samphire is already very salty and boil for a couple of minutes. Drain well and toss with a knob of butter and some freshly ground pepper and return to the pan to keep warm.
- Crack the eggs into a saucer. Make sure the second pan of water is boiling steadily, add the vinegar and stir the water with a wooden spoon to create a whirlpool. Tip the eggs into the whirlpool. Turn the heat down and poach for about 3 minutes until the whites are set.
- Remove the poached eggs with a slotted spoon and drain on kitchen paper. Divide the Samphire between two warmed plates, place a poached egg on top of each serving and grind on some black pepper. Serve immediately.
