Simple is sometimes the most scrumptious. Alice Liveing mixes garlic, onion, coriander and chilli with potatoes and crowns with a golden Clarence Court egg for a quick and easy brunch recipe.
1-2 medium sized potatoes, peeled and cut in to large cubes
2 Clarence Court eggs
2 cloves of garlic, crushed
2 spring onions, chopped
A small handful of coriander, chopped
1 red chilli, chopped
1/2 avocado, halved and sliced
Begin by cooking the potatoes in boiling salted water until softened then drain well.
Heat 1tbsp olive oil with your garlic, spring onion and chilli in a non-stick frying pan and then add the potatoes and fry until crisp and golden, then scoop out of the pan in to a warm dish.
Finally, add some more olive oil to the pan and fry off two eggs. Serve these on top of your garlicky potatoes and finish with half an avocado and your chopped coriander.