Potato galette with poached egg and salad

Place grated potato in a sieve and press firmly with the palm of your hand to remove excess moisture. Heat 1 tablespoon oil and half the butter in an ovenproof frypan over medium heat.

When butter is sizzling, layer the pan with half the potato, pressing in firmly with a fish slice. Sprinkle with cheese and sage, then top with remaining potato, again pressing firmly with the fish slice. Cook for about 10 minutes or until the base is crisp. Invert onto a flat plate or baking tray, melt remaining butter in pan, then slide galette back into pan, crisp-side up.

Cook in the oven for a further 10 minutes.

Meanwhile, fill a deep frypan with water and add the white vinegar.

Bring to the boil, then reduce heat to a simmer and poach eggs in batches for about 3 minutes each. Remove with a slotted spoon and drain.

To make the dressing, shake together remaining oil, mustard, eschalot and white wine vinegar in a screw-top jar.

Just before serving, toss lettuce with dressing. Slice galette, top each slice with a poached egg and serve with salad.