Jersey Benny Crostini with Egg and Basil Pesto

Time: 15 minutes

Serves: 20 pieces

4 large Jersey Benny potatoes, scraped
Or ... baguette – sliced thinly
5 Woodland free range eggs
Basil pesto

Place potatoes in a saucepan. Cover with cold salted water. Bring to the boil. Turn the heat down and cook very gently until just cooked. Drain and cool. Refrigerate for 3-4 hours.

Or ... brush thin slices of the baguette with olive oil and bake for 6-7 minutes or until lightly brown.

Cut potatoes into 3mm slices. Brush with olive oil. Bake at 200°c until crisp and golden. Place eggs in a saucepan. Cover with cold water. Bring to the boil. Turn off the eat and leave the eggs for 10 minutes before peeling. Cut ends off the eggs and slice into 4. Place each slice on a potato crostini, or a slice of baguette, and top with basil pesto.

• Winter

• Cinnamon Oysters
• Kefta Meatballs with Tomato and Egg
• Spinach and Chickpea Frittata
• Scotch Eggs

• Spring

• Spinach Roulade filled with Asparagus and Eggs
• Scrambled Eggs on Ciabatta with Asparagus
• Pizza with Eggs
• Lime and Berry Tarts

• Summer

• Crème Patisserie
• Smoked Fish Cakes with Poached Eggs
• Jersey Benny Crostini with Egg and Basil Pesto
• Cherry Clafoutis

• Autumn

• Whole Orange Syrup Cake
• Potato Rosti
• Poached Pears in Red Wine and Pistachio Tart with Chocolate Sauce