Jersey Royal Potato and Watercress Salad with Poached Egg

Place the Jersey Royal potatoes in a large saucepan and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the Jersey milk, melted Jersey butter, Dijon mustard, olive oil, salt and pepper.

Bring a saucepan of water to a gentle simmer. Add the white wine vinegar. Crack each egg into a separate ramekin.

Create a gentle whirlpool in the simmering water with a spoon. Carefully slide one egg at a time into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk, or longer if preferred.

Remove the poached eggs with a slotted spoon and place them on a plate lined with paper towels to drain.

Drain the potatoes and allow them to cool slightly. If they are large, halve or quarter them.

In a large bowl, gently toss the warm potatoes with the watercress and sliced radishes (if using).

Divide the potato and watercress salad between four plates. Top each salad with a poached egg.

Drizzle the dressing over the salad and the poached egg. Season with extra salt and pepper to taste. Serve immediately.