3 ways with eggs

Smoked salmon hash

SERVES 4

Smoked salmon adds a luxe feel to this easy, light meal.

YOU WILL NEED

750g baby new potatoes, boiled until tender
1 bunch of spring onions, thinly
sliced (reserve a handful to garnish)
Small bunch of dill, roughly chopped
3tbsp baby capers
Zest and juice of 1 lemon
2tbsp sunflower oil
150g smoked salmon, chopped, or
smoked salmon trimmings

6tbsp half-fat soured cream 1tbsp Dijon mustard 4 eggs

HOW TO DO IT

1 In a bowl, lightly crush the potatoes with the spring onion, dill, capers and lemon zest. Season with lots of black pepper.

2 Heat the oil in a large non-stick frying pan, add the potato mix and fry over a medium-high heat, stirring every few mins, for 6-8 mins, until golden crusts form underneath. Add the salmon, stir and cook for 5 mins.

3 Meanwhile, make the dressing: mix the soured cream, mustard and lemon juice. Season and set aside.

4 Fill a large pan with boiling water to a depth of 5cm and bring to a gentle simmer.

5 Crack in the eggs and leave to poach for 3 mins. Remove with a slotted spoon and drain on kitchen paper.

6 Spoon the hash onto plates, top with a poached egg, scatter with reserved spring onion and drizzle with the mustard dressing.

Wild mushroom tart

SERVES 8

Easy to make ahead, this tart can also be cut into portions and frozen to be enjoyed piece by piece.

YOU WILL NEED

FOR THE PASTRY 250g plain flour, plus extra for dusting 125g butter, chilled

FOR THE FILLING

25g butter
250g wild mushrooms
80g spinach
5 eggs
100ml double cream
200ml milk
½tsp Dijon mustard
½tsp grated nutmeg
40g mature Cheddar, grated

YOU WILL ALSO NEED

25cm fluted tart tin, greaseproof paper and baking beans

1 HOW TO DO IT

For the pastry, whizz the flour and butter in a food processor until it resembles breadcrumbs. Gradually pour in 2-3tbsp cold water while mixing to form a dough.

2 Tip onto a floured surface, knead quickly and gently to bring together. Wrap in cling film and chill for 20 mins.

3 Heat the oven to 200C/Gas 6. Remove the pastry from the fridge and roll it out, on a floured surface, until it’s the thickness of a 50p piece. Line the tart tin with the pastry and prick the base with a fork. Cover with greaseproof paper and baking beans and blind bake for 15 mins. Remove the paper and beans, then bake for a further 5 mins until the pastry is a golden biscuit colour.

4 Meanwhile, make the filling: melt the butter in a frying