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Easy
By Lucy Madden
Published 2015
Who is Fifine? Alas, I have not been able to find out. The charm of this recipe lies in its visual appeal, with golden cubes of potato served around half an eggshell containing the raw yolk. The diners stir this into the hot potatoes.
Steam the potatoes for 10 minutes, rub off the skins and cut into cubes. Fry in the hot oil and butter until golden. Season and serve, sprinkled with chives, around the half shell of an egg, filled with the yolk, for each person.