Potato and Ham Broth topped with a poached egg

Potato and Ham Broth topped with a poached egg
Prep in Prep in:
15 mins
Cook in Cook in:
25 mins
Serves Serves:


A warming potato soup recipe, ideal for those chilly days! The Rooster potato blends in deliciously with onion, ham hock and red lentils. The addition of poached egg on top adds a whole other taste to the recipe.


Gently cook the onion in the butter and season a little. Add the stock and cubed potatoes and lentils and bring to the boil. Simmer for fifteen minutes, check and adjust the seasoning. Add more water if necessary.
Poach the eggs for three minutes.
Add the greens to the hot soup, return to the boil and stir well then remove from the heat. Stir in the ham (hock).

Serve each soup with a poached egg on top and a good twist of black pepper.



300g Rooster potatoes, cubed

200g shredded ham (hock)

1 onion, sliced

100g split red lentils

1.5l chicken stock

200g spring greens, sliced

4 eggs


Salt and pepper