450g cooked, cubed spuds

1 finely chopped red chilli

clove garlic

150g butter

juice and zest 1 lime

handful chopped coriander

8 x poached eggs


125g clarified butter

2 yolks

approx. 10ml ice cold water

half tsp white wine vinegar

juice half lemon

15ml chipotle sauce


1. Heat some oil in a pan, add the spuds, chilli, garlic, allow to cook on high heat 3 minutes to begin crisping up

2. Add the butter, lime zest, cook 4 minutes

3. Add the juice, season well

4. Drain off excess butter, add coriander

5. Sauce – whisk the yolks, vinegar and water to combine

6. Put over a pan of barely simmering water and whisk for 4 minutes

7. Take off the heat and slowly whisk in the butter until nice and thick

8. Add the lemon and chipotle

9. Serve spuds with 2 eggs and a good dollop of sauce