Recipes

2/3 cup white wine vinegar (I used white vinegar)
4 eggs
Handful each arugula and baby spinach leaves
1 tablespoon olive oil

FOR THE POTATO SALAD:
1 pound new potatoes
1 tablespoon olive oil
Juice of 1 lime
1 tablespoon minced shallot
2-3 tablespoons creme fraiche or sour cream - I bought this and forgot to add :(

FOR THE GREEN BUTTER:
1/2 cup finely shredded sorrel leaves or 1 tablespoon chopped tarragon
4 tablespoons butter, softened
Squeeze fresh lemoon juice (a little more if you are using terragon)
Coarse sea salt and pepper

1. Bring a large pan of water to a simmer and add the vinegar. One at a time, break the eggs into a cup and slowly slip them into the pan; cook for 3 minutes. Using a slotted spoon, transfer immediately to a bowl of ice water.

2. To make the potato salad, first boil the potatoes for about 15 minutes until tender. Then drain, peel, and mash roughly with a fork. Stir in remaining ingredients and season; mix well.

3. To make the green butter, mash the herbs with the butter, lemon juice, and salt and pepper; set aside (do not chill)

4. Sit a 3-inch ring mold on each plate and spoon in the potato, pressing down well (or spoon a neat mound on the plate). Toss the arugula and spinach in the olive oil and season. Lay across the potato or scatter around the edge.

5. Bring a pan of water to a simmer. Remove the eggs from the ice water and carefully neaten with scissors. Plunge into the simmering water for 1 minute to reheat. Sit them on the potato salad and spoon the butter over. Serve sprinkled with salt.