Jersey Royal Crush

[This post is part of a paid collaboration with Jersey Royals]

It’s no secret that I have a crush on seasonal veg… I mean how can you not love something at its prime. So it comes as no surprise that I have a MAJOR Crush on Jersey Royals with their nutty taste and buttery texture. And what better way to enjoy them than to get crushing with the Jersey Royal Crush

Jersey Royal Crush

Jersey Royal Potatoes
Salted Butter
Salt & Pepper
Smoked Bacon Lardons
Fresh Eggs
Chives (chopped)

Place your Jersey Royals an a saucepan and fill with cool water. Bring to a boil and cook the potatoes are fork-tender.

While your potatoes are boiling cook the bacon lardons in a frying pan. Start the temperature low to render the fat. Then bring the temp up to crisp. Remove the lardons with a slotted spoon and reserve the rendered bacon fat to cook your egg. When you are ready to drain your potatoes fry off your egg.

Once your potatoes are fork-tender, drain them in a colander. Let them steam a bit. Then plate them up hot, dot some good quality salted butter on the steaming potatoes and get forking.

It’s soothing to see and so delicious to eat… finish with some salt and pepper.

Scatter on the crispy smoked bacon lardon. Slide on the fried egg and sprinkle with the chopped achieved.

And Voila.

Jersey Royals are only grown on the Island of Jersey, and are in season from April till the end of June.. so get crushing!