Poached eggs on avocado & feta toast
Jamie Cullum's brunch recipe is a moreish combination of creamy avocado, salty feta, a hint of chilli, topped off with a runny poached egg. Worth getting up for!
Potato scones with smoked salmon & soured cream
Serves 2
Easy
Prep:
Cook:
Make a batch of potato scones to serve with smoked salmon and a dollop of soured cream for brunch or a weekend treat
Skip to ingredients
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- 1 large Maris Piper potato(about 225g), quartered
- 2 tbsp unsalted butterplus extra for frying
- 60g plain flourplus extra for dusting
- ½ tsp baking powder
- vegetable oilfor frying
- 100g smoked salmonor trout
- 60g soured cream
- 1 tbsp finely chopped chives
Nutrition: Per serving
- kcal489
- fat27g
- saturates14g
- carbs42g
- sugars3g
- fibre3g
- protein19g
- salt2.6g
Method
step 1
Bring a small pan of water to the boil and simmer the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return the potatoes to the pan and mash with the butter. Stir in the flour, baking powder, ½ tsp salt and a good grinding of black pepper.
step 2
Tip the potato mixture onto a lightly floured work surface and press into a circle roughly 15cm wide and about 1cm thick, then cut into four wedges.
step 3
Heat a splash of oil and a knob of butter in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.
step 4
Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.
