Name: Bacon Brunch with Hollandaise Sauce
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

When [the pastor] loses his sense of servanthood, at that same time he loses his spiritual power and usefulness. When he exalts himself and begins to work in his own human power and according to his own plans, he competes with God and forfeits his spiritual power. To lose dependence is to lose everything, because everything that is of any value in our lives, including power for effective service, comes only from the Lord. Among the greatest dangers to the ministry, and to all faithful Christian living, are things that in the world’s eyes are of supreme value - personal ambition, prestige, recognition, honor, reputation, and success.

John MacArthur

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&deg;C, 400&deg;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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