SUPPER

Take enough potatoes which when sliced will cover a large roasting pan.
Slice very thinly.
Thinly slice two onions and add in the pan to the potatoes.
Rinse two handfuls of fresh sage from the garden. Scatter this on the potatoes and onions.
Be liberal with your covering of good quality olive oil.
Grind on sea salt.
Bake on the Aga floor for about thiry minutes, by which time the potatoes will be brown and crispy.
Poach eggs.
Serve potatoes with poached eggs on top.
Open a decent bottle of Rioja.
You will be very well fed indeed.