Ingredients

• 600g/1lb 5oz new potatoes, scrubbed and cut into chunks
• 175g/6oz asparagus, each piece cut into three
• 2 tbsp olive oil
• 2 x 140g/5oz salmon fillets, skinned
• 100g/4oz ripe cherry tomatoes, halved
• 1 tsp fresh chives, snipped
• 4 eggs

Method

1. Bring a pan of salted water to the boil. Add the potatoes and cook for 5-8 minutes, or until they are just tender. Just before the potatoes are ready, tip in the asparagus and cook for 1 minute only. Drain well.
2. Heat the oil in a deep 23-25cm/9-10in frying pan. Add the potatoes and asparagus, shaking the pan gently so they spread out into one even layer. Cook for 1-2 minutes.
3. Cut the salmon into large chunks. Make some gaps in the potatoes and asparagus and tuck in the salmon pieces and tomatoes. Cover the pan with a lid and cook for 1-2 minutes until the salmon is half cooked. Take the lid off and scatter the chives over. Beat the eggs together and season with salt and freshly ground black pepper, then pour the eggs over all the ingredients in the pan. Cover and leave for 4-5 minutes for the eggs to cook.
4. Preheat the grill to high. Place the pan under for 3-4 minutes or until the top is lightly golden.

Notes