Instructions

1. Preheat the oven to 180°C.
2. Grease a medium, deep oven-proof dish with butter or oil.
3. Cut the pre-cooked potatoes into 5mm rings (leave the skin on, if using organic potatoes, otherwise peel them first).
4. Layer the bottom of a greased ovenproof dish with the potatoes. Season with a little salt.
5. Mix the crayfish tails with half of the crème fraîche, chives, lemon zest and juice. Add some cayenne to your liking ( or a pinch of paprika/nutmeg).
6. Shell the eggs and cut them into thin rings. If using spinach, pour over it some boiling water, squeeze out the water and shred. Scatter on top of the potatoes.
7. Spoon the crayfish mixture on top of the potatoes speeding them out evenly. Layer the egg on top.
8. Now cover the eggs with the leftover potatoes, season with salt and pepper and spoon over the remaining crème fraîche, spreading it out evenly to cover all of the potatoes. Sprinkle with a pinch of cayenne or paprika.
9. Grate some cheese on top to your liking then bake for about 20-30 minutes until the top is golden and gooey.
10. Serve with a green salad.