Sundried tomato cake, parsley and basil aioli with a soft poached egg Recipe

A delicious vegetarian alternative, easily converted to a main or light meal

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • New potato(es) : 500 g
  • Olive oil : 80 ml
  • Flat leaf parsley : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Thin slice(s) of sundried tomato : 30 whole
  • Freshly ground black pepper : 3 Turn
  • Basil : 1 bunch
  • For the cake(s)
  • Garlic clove(s) : 3 whole
  • Maille Dijon mustard : 1 Tsp
  • Flat leaf parsley : 0.75 bunch
  • Sherry vinegar : 30 ml
  • Olive oil : 200 ml
  • Grated parmesan : 200 g
  • For the sauce
  • Whole egg(s) : 6 whole
  • White wine vinegar : 100 ml



    Dice sun-dried tomatoes and very finely chop the parsley.

    Bring the potatoes up to the boil in salted water. Reduce the heat to a simmer and cook until tender. When cooked drain and allow the steam to evaporate for a few minutes. Crush the potatoes with a fork.

    Add the sun-dried tomatoes and half of the parsley to the potatoes with 50ml of the olive oil and season with salt and pepper. Save the rest of the parsley for the aioli.

    Use a ring to shape the potatoes into 6 even sized rounds.

    Heat a pan over a medium heat, add the remaining olive oil and pan fry the potato cakes on one side until golden brown. Turn and place into the oven for around 3 minutes until golden brown.


    Remove the leaves from the basil and parsley and discard the stalk.

    Lightly crush the garlic and remove the skin and the green centre.

    Place these ingredients into a blender along with the mustard and sherry vinegar. Blend slowly adding the olive oil to emulsify to a thick mayonnaise like consistency. Check the seasoning and adjust accordingly with salt, pepper and sherry vinegar to balance the flavour.


    Pre heat the oven to 180'C.

    Use a silicon mat for best results. Place 6 neat piles onto the mat in circles. Bake in the oven for 10 minutes or until golden brown. Remove from the oven and allow to cool.


    Heat 1 liter of water with 100ml of vinegar to a rolling boil.
    Crack the eggs into individual containers.
    fill a bowl with chilled water.
    swirl the boiling water in a circular motion and drop in the eggs in rapid succession.
    Allow to simmer until the egg white is completely set but the yolk inside is still soft (approx 3 minutes).
    Remove with a perforated spoon and chill in the cold water until needed.
    Reheat in boiling water for a minute to serve

  • 5. TO SERVE

    serve the reheated egg on top of the potato cake.
    Arrange a dribble of the aioli around the plate and finish wit a squeeze of lemon juice and the Parmesan crisp.

Chef's tip

«Eggs can be cooked ahead of time like this and kept in the fridge in a tub of water. Prepare them the day before a brunch party to cut down on the work! »

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