How to make a potato and ham broth topped with a poached egg in 40 minutes
Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy Potato and ham broth topped with a poached egg Prep: 15 mins Cook: 25 mins Serves 4 Two medium maris piper potatoes, 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 greens to the hot soup, return to the boil and stir well then remove from the heat. Serve each soup with a poached egg on top and a good twist of black pepper.
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