You can swap the salmon with smoked trout, bacon or wilted spinach, and sprinkle with herbs if you have some. This makes a lovely brunch, lunch or dinner - serve with a light salad, and perhaps some crème fraîche, sour cream or pesto. Serves 4.

• 450 g new potatoes, unpeeled, halved
• 3 tablespoons vegetable oil
• Dash of vinegar
• 4-8 eggs (serve 1 or 2 per person)
• 200g smoked salmon
• Freshly cracked pepper to taste

Cook the potatoes in a large pot of boiling, salted water for 5 minutes and drain. Heat the oil in a large frying pan over a medium heat and fry the potatoes until they’re golden brown and crisp (about 8 minutes) - keep stirring them while you cook. Keep warm. Fill a large, deep frying pan or saucepan with salted water, add the vinegar and bring to the boil. Reduce the heat to medium-low, and carefully crack the eggs into the simmering water. Cook for 3 minutes for medium-set yolks. Lift the eggs from the water with a slotted spoon and drain them on a cloth or kitchen towel. To serve, divide the potatoes between 4 plates, top with smoked salmon and place 1 or 2 poached eggs on top of each. Crack some pepper over the tops and serve immediately.