1 kilogram Jersey Benne or other small waxy potatoes, scrubbed
6 rashers streaky bacon (we use Freedom Farms)
½ cup roasted almonds,roughly chopped
small handful each of flat-leaf parsley and rocket
1 clove garlic, crushed
½ cup freshly grated Parmesan cheese
½ cup olive oil
squeeze of lemon juice
sea salt and freshly ground pepper
Pesto: Put the almonds, herbs, garlic and Parmesan in a food processor and roughly chop. Add the oil and lemon juice and pulse to make a coarse paste. Season and tip into a large bowl.
Cook the potatoes in boiling salted water until tender but not falling apart.
Drain well. When cool enough to handle peel if desired and cut into large pieces. Combine with the pesto. The potatoes will absorb more flavour if dressed when warm.
Place the eggs in a saucepan of cold water and bring to the boil. Cook for 4 minutes. Drain and cool under cold running water then carefully peel.
Cook the bacon in a hot sauté pan until crisp. Drain on kitchen towels.
To serve: Put the potatoes on a serving platter. Break the eggs in half and place over the top. Scrape out any dressing left in the bowl and spoon over the eggs. Crumble over the bacon. Serves 6-8