Ingredients
1 kg Kipfler potatoes
½ cup Extra Virgin Olive Oil
Juice of 2 Lemons
Sea Salt & freshly ground black pepper
¼ cup grain Mustard
1 bunch chives, chopped
1 bunch Continental Parsley
1 rashers Bacon
4 free range Eggs, boiled
Pesto:
1 bunch Basil – picked, washed and dried
2 cloves Garlic
1 cup Parmesan Cheese – grated (Grana Padano or Reggiano)
100 gms Pine nuts – toastedSalt, pepper, and olive oil to taste
Method
Pesto:
Blend all ingredients in a food processor until smooth.
Potato Salad:
In a pan over medium heat, add duck fat, garlic and onion.
Cook for 1 – 2 minutes or until onions begin to soften.
Add potatoes and cook for a further 5 – 10 minutes or until golden brown.
Meanwhile, in another frying pan, cook bacon until crisp, around 5 minutes.
Crack eggs into pan and fry to preferred consistency.
Stir parsley, rosemary and chives through the potato and onion mixture.
Season to taste.
Serve eggs and bacon on a bed of the crispy kipfer potatoes and a generous amount of pesto on the side.
