Spring Potato and Egg Skillet with Lemon and Herbs
Ingredients
- 1 poundwaxy potatoes
- 2 tablespoonbutter
- 1shallot
- 2 clovesgarlic
- 6eggs
- 2 tablespoonfresh dill
- 1 tablespoonfresh tarragon
- 1lemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 cuppea shoots or arugula (optional garnish)
Prep
- 01
Thinly slice 1 pound waxy potatoes (no need to peel). Slice the shallot into thin half-moons.
- 02
Mince 2 cloves garlic. Chop the fresh dill and tarragon.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium-high heat. When foaming, add the potatoes and cook for 12–15 minutes, stirring occasionally, until golden and tender. Season with salt and pepper, then transfer to a plate.
- 02
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the shallot and garlic, cooking for 2 minutes until fragrant.
- 03
Return the potatoes to the skillet and stir in the dill and tarragon. Make 6 small wells in the mixture and crack an egg into each. Cover the skillet and cook for 3–5 minutes, until the egg whites are set but yolks still jiggle slightly.
- 04
Squeeze fresh lemon juice over the skillet, season with a pinch more salt and pepper, and garnish with pea shoots if using. Serve directly from the pan.
Spice Tips
The fresh herbs are the star here, but if you'd like warmth, add a pinch of white pepper or a tiny shake of cayenne. A whisper of mustard powder stirred into the butter at the start adds subtle depth without heat.
Waxy potatoes (like Yukon Gold or red potatoes) hold their shape better than starchy varieties. For a protein boost, scatter crispy pancetta or smoked salmon over the top before serving. Leftover greens wilt nicely into the warm potatoes if stirred in just before plating.