Super Sauté Jersey Royals

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400g Jersey Royal Potatoes

1 x large Red Onion

2 x sticks Celery

1 x fresh Corn on the Cob

4 x large Eggs

60g curly Kale

60g Specially Selected Rapeseed Oil

Sea Salt and Black Pepper

Wipe the potatoes and chop into small chunks.

Put into a bowl and pour over some boiling water.

Let stand for 5 minutes then drain well.

Peel, halve and chop the red onion into medium chunks.

Chop the celery into small chunks.

With a sharp knife strip the kernels off the corn cob.

Wash the kale and chop. Add the oil to a large frying pan and heat.

Add the potatoes and fry, stirring for a few minutes.

Add the red onion and celery.

Cook for a further 5 minutes.

Add the corn and the kale.

Cook for another 5 minutes.

Season with salt and black pepper.

Crack the eggs into the sauté and cover the pan.

Cook for a few minutes until the eggs are just cooked.