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Bacon Brunch with Hollandaise Sauce




Source of Recipe


Waitrose


Recipe Introduction


Serves: 4

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.




List of Ingredients




550g mashed potato
10 cherry tomatoes, halved
250g small open cup mushrooms, stems trimmed
2tbsp sunflower oil
1 x 225g pack Waitrose Smoked Dry Cure Bacon
4 free range eggs (medium)

Hollandaise sauce
1tbsp each vinegar and water
2 free range egg yolks (medium)
115g cold butter
Salt and freshly ground black pepper



Recipe



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°C, 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.