| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Waitrose1 |
4 |
servings |
INGREDIENTS
| 550 |
g |
Mashed potato; (1lb 4oz) |
| 10 |
|
Cherry tomatoes; halved |
| 250 |
g |
Small open cup mushrooms; stems trimmed (9oz) |
| 30 |
ml |
Sunflower oil; (2tbsp) |
| 1 |
|
225 g pack Waitrose Smoked Dry Cure Bacon |
| 4 |
|
Free range eggs; (medium) |
| 15 |
ml |
Each vinegar and water; (1tbsp) |
| 2 |
|
Free range egg yolks; (medium) |
| 115 |
g |
Cold butter; (4oz) |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
HOLLANDAISE SAUCE
Divide the mashed potato into 4 and shape into potato cakes. Place on
a lightly oiled baking tray.
Place half a cherry tomato on each mushroom.
Season and drizzle a little oil over each. Place the potato cakes on
the top shelf and the mushrooms on the lower shelf in a preheated
oven 200°C, 400°F, gas mark 6 for 20 minutes
To make the hollandaise sauce, place the vinegar and water in a pan
and whisk in the egg yolks over a low heat until hot. Add a knob of
butter and continue whisking and adding butter until thick. Season.
Cut the bacon into strips and fry for 3-4 minutes. Heat some water in
a small pan, crack the eggs one at a time into a cup and slip into
the water. Poach gently for 3-4 minutes.
Arrange the mushrooms and bacon around 4 warmed plates. Place a
potato cake in the centre and top with a poached egg. Spoon on a
little hollandaise sauce and serve immediately.
Converted by MC_Buster.
NOTES : The combination of dry smoked cure bacon served with poached
eggs, baked mushrooms and tomatoes, makes a fine brunch. Hollandaise
sauce adds a special touch and any leftover sauce is delicious served
with fish or vegetables.
Converted by MM_Buster v2.0l.
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