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.
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