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Receta Bacon Brunch With Hollandaise Sauce
by Global Cookbook

Bacon Brunch With Hollandaise Sauce
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Ingredientes

  • 550 gm Mashed potato, (1lb 4oz)
  • 10 x Cherry tomatoes, halved
  • 250 gm Small open c. mushrooms, stems trimmed (9oz)
  • 30 ml Sunflower oil, (2tbsp)
  • 1 x 225 g pack Waitrose Smoked Dry Cure Bacon
  • 4 x Free range Large eggs, (medium)
  • 15 ml Each vinegar and water, (1tbsp)
  • 2 x Free range egg yolks, (medium)
  • 115 gm Cool butter, (4oz) Salt and freshly grnd black pepper

Direcciones

  1. Divide the mashed potato into 4 and shape into potato cakes. Place on a lightly oiled baking tray.
  2. Place half a cherry tomato on each mushroom.
  3. 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 C, 400 F, gas mark 6 for 20 min
  4. To make the hollandaise sauce, place the vinegar and water in a pan and whisk in the egg yolks over a low heat till warm. Add in a knob of butter and continue whisking and adding butter till thick. Season.
  5. Cut the bacon into strips and fry for 3-4 min. Heat some water in a small pan, crack the Large eggs one at a time into a c. and slip into the water. Poach gently for 3-4 min.
  6. 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.
  7. NOTES : The combination of dry smoked cure bacon served with poached Large 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 possibly vegetables.