New York eggs benedict

It's a lazy Sunday morning - what will you have for brunch? New York eggs benedict is totally delicious, but you might find yourself getting up early for it!

Preparation time: 5 mins
Cooking time: 10-15 mins
Serves: 4

What you need:

• 450g/1lb baby new potatoes, halved
• 3 tbsp vegetable oil
• a dash of vinegar
• 4 large Lion quality eggs
• 175g/6oz smoked salmon
• chives to garnish

What you do:

1. Boil the potatoes in boiling salted water for 5 mins, then drain. Heat the oil in a large frying pan and sauté the potatoes for 8-10 mins, stirring until golden brown and crisp. Keep warm.
2. Fill a large frying pan with salted water, add the vinegar and bring to the boil. Carefully crack the eggs into the simmering water then reduce the heat and cook for 3-5 mins depending how you like your eggs cooked. Lift the eggs from the water with a slotted spoon; drain on kitchen paper.
3. To serve, divide the potatoes between four warm plates, top with folds of smoked salmon, then place a poached egg on top of each. Scatter over chives if liked and serve.

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