Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan.
Stir the ham and a tablespoon of hollandaise together.
Mix the sauce, potatoes and asparagus together. Top with poached eggs.
Great for barbecues and parties, simply scale up the recipe by 3 to serve 12. Simply replace the poached eggs with hard boiled eggs cut into quarters and stir into the sauce.
500g Salad potatoes, scrubbed and halved
150g thick Suffolk ham, diced
250g asparagus spears, halved and blanched
4 medium eggs, poached
Looking for a healthy lunch meal to bring into work? Look no further as this potato and courgette recipe gives you all the nutrients you need to get through the day.
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
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