Ingredients

• 3 large potatoes
• peeled
• sliced into discs 1cm/½in thick
• 200g /7oz salted butter
• melted
• 500g/17oz peeled shrimps
• 1 tbsp chopped fresh tarragon
• 4-5 tbsp mayonnaise
• preferably homemade
• salt and freshly ground black pepper
• 200g/7oz fresh watercress
• leaves picked
• drizzle olive oil
• salt and freshly ground black pepper
• 4 free-range eggs
• yolks only
• 4 savoury muffins
• warmed in the oven (optional)

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Layer the potato slices in the bottom of an ovenproof dish. Pour over the melted butter. Cook in oven for 15-20 minutes
• or until the potatoes are tender.
• Meanwhile
• in a bowl
• mix together the shrimps and tarragon. Stir in the mayonnaise a little at a time until the ingredients are combined. (NB: You may not need all of the mayonnaise – just use enough to bind the salad ingredients). Season to taste with salt and freshly ground black pepper.
• To serve
• place the watercress leaves into a large bowl
• drizzle over the olive oil and season
• to taste
• with salt and freshly ground black pepper.
• Place a spoonful of the cooked potatoes into the centre of each of four serving plates. Spoon over the shrimp salad on top
• making a small indentation into the centre of each portion. Arrange a few dressed watercress leaves alongside.
• Heat a pan of water to 70C/150F. Remove the pan from the heat and gently lower the egg yolks into the water. Poach gently until just cooked
• or until cooked to your liking.
• Remove the egg yolks from the pan one at a time using a slotted spoon. Place one into the indentation in each portion of shrimp salad. Serve immediately
• with warm savoury muffins.