How to make a potato and ham broth topped with a poached egg in 40 minutes

With earthy taste and fluffy texture, maris piper are perfect for this winter broth, complementing perfectly the nutty lentils and flavours of ham and chicken. A poached egg crowns proceedings

Hock, stock and two smokin’ spuds: a real winter warmer

Potato and ham broth topped with a poached egg

Prep: 15 mins
Cook: 25 mins

Serves 4

Two medium maris piper potatoes (about 300g), cubed
200g shredded ham hock 
1 onion, sliced
100g split red lentils
1.5 litres chicken stock
200g spring greens, sliced
4 eggs
Butter
Salt and pepper

Gently cook the onion in the butter and season a little. Add the stock and potatoes and lentils and bring to the boil. Simmer for 15 minutes, check and adjust the seasoning. Add more water if necessary.

Poach the eggs for 3 minutes. Add the greens to the hot soup, return to the boil and stir well then remove from the heat. Stir in the ham hock.

Serve each soup with a poached egg on top and a good twist of black pepper.

For more recipes visit lovepotatoes.co.uk/recipes