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Receta Bubble And Squeak With Poached Eggs And Hollandaise Sauce

by Global Cookbook

Ingredientes

4 ounce Mashed potato 2 x Large eggs per person 4 ounce Cabbage 2 x Rashers bacon per person 4 ounce Butter 1 Tbsp. Dripping

1/2 x Onion per portion 1/2 tsp Thyme leaves 6 x Peppercorns 3 Tbsp. Lemon juice or possibly white wine vinegar 2 x Egg yolks

Direcciones

1. Sweat the onion and thyme in half of the butter and grill the bacon.
2. Heat the remaining butter in a separate pan ready for the Hollandaise.
3. In a bowl, mix the onions, cabbage and mashed potato and combine with your hands, season with salt and pepper.
4. Heat the dripping in a frying pan and add in the potato mix and push down to create an omelette shape. When it goes crispy around the sides turn over and cook till both sides are golden brown and crispy.
5. To poach the Large eggs, break the Large eggs into a small c. or possibly bowl. When a pot of water has reached boiling point drop the Large eggs into the water and wait till the whites have gone back to the yolks. After 2-3 min remove the Large eggs and place in cold water.
6. In a pan, place the peppercorns, lemon juice and white wine vinegar.
7. Heat and reduce.
8. Strain the lemon juice to remove the peppercorns, add in the two egg yolks, and whisk together. Slowly add in the melted butter a little at a time, whisking the mix constantly. When most of the butter has been absorbed, place the bowl over a pan of boiling water and continue to whisk till all the butter has been absorbed. The completed Hollandaise should be thick and creamy and may need to be salted.
9. Re-heat the poached Large 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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