INGREDIENTS

INSTRUCTIONS

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 200øC, 400øF, 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.

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”

Nutrition (calculated from recipe ingredients)
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Calories: 510
Calories From Fat: 322
Total Fat: 35.8g
Cholesterol: 72mg
Sodium: 1892.3mg
Potassium: 460.5mg
Carbohydrates: 28.7g
Fiber: 4.4g
Sugar: 11.6g
Protein: 19g