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1
Sweat the onion and thyme in half of the butter and grill the bacon.
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2
Heat the remaining butter in a separate pan ready for the Hollandaise.
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3
In a bowl, mix the onions, cabbage and mashed potato and combine with your hands, season with salt and pepper.
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4
Heat the dripping in a frying pan and add in the potato mix and push down to create an omelette shape.
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5
When it goes crispy around the sides turn over and cook till both sides are golden brown and crispy.
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6
To poach the Large eggs, break the Large eggs into a small c. or possibly bowl.
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7
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.
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8
After 2-3 min remove the Large eggs and place in cold water.
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9
In a pan, place the peppercorns, lemon juice and white wine vinegar.
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10
Heat and reduce.
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11
Strain the lemon juice to remove the peppercorns, add in the two egg yolks, and whisk together.
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12
Slowly add in the melted butter a little at a time, whisking the mix constantly.
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13
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.
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14
The completed Hollandaise should be thick and creamy and may need to be salted.
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15
Re-heat the poached Large eggs in boiling water and serve on top of the bubble and squeak.
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16
Pour over the Hollandaise and cover with bacon.
