INGREDIENTS

INSTRUCTIONS

Sweat the onion and thyme in half of the butter and grill the bacon.
Melt the remaining butter in a separate pan ready for the Hollandaise.
In a bowl, mix the onions, cabbage and mashed potato and combine with
your hands, season with salt and pepper.  Melt the dripping in a frying
pan and add the potato mix and push  down to form an omelette shape.
When it goes crispy around the sides  turn over and cook until both
sides are golden and crispy.  To poach the eggs, break the eggs into a
small cup or bowl. When a  pot of water has reached boiling point drop
the eggs into the water  and wait until the whites have gone back to
the yolks. After 2-3  minutes remove the eggs and place in cool water.
In a pan, place the peppercorns, lemon juice and white wine vinegar.
Heat and reduce.  Strain the lemon juice to remove the peppercorns, add
the two egg  yolks, and whisk together. Slowly add the melted butter a
little at a  time, whisking the mixture constantly. When most of the
butter has  been absorbed, place the bowl over a pan of boiling water
and  continue to whisk until all the butter has been absorbed. The
completed Hollandaise should be thick and creamy and may need to be
salted.  Re-heat the poached eggs in boiling water and serve on top of
the  bubble and squeak. Pour over the Hollandaise and cover with bacon.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1219
Calories From Fat: 1094
Total Fat: 123.6g
Cholesterol: 645.3mg
Sodium: 605.6mg
Potassium: 272.5mg
Carbohydrates: 17.2g
Fiber: 4.9g
Sugar: 7g
Protein: 15.1g