Bacon Brunch With Hollandaise Sauce Recipe

1. 1

   Divide the mashed potato into 4 and shape into potato cakes.

2. 2

   Place on a lightly oiled baking tray.

3. 3

   Place half a cherry tomato on each mushroom.

4. 4

   Season and drizzle a little oil over each.

5. 5

   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

6. 6

   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.

7. 7

   Add in a knob of butter and continue whisking and adding butter till thick.

8. 8

   Season.

9. 9

   Cut the bacon into strips and fry for 3-4 min.

10. 10

    Heat some water in a small pan, crack the Large eggs one at a time into a c. and slip into the water.

11. 11

    Poach gently for 3-4 min.

12. 12

    Arrange the mushrooms and bacon around 4 warmed plates.

13. 13

    Place a potato cake in the centre and top with a poached egg.

14. 14

    Spoon on a little hollandaise sauce and serve immediately.

15. 15

    NOTES : The combination of dry smoked cure bacon served with poached Large eggs, baked mushrooms and tomatoes, makes a fine brunch.

16. 16

    Hollandaise sauce adds a special touch and any leftover sauce is delicious served with fish or possibly vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.