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Ingredients
- 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
Directions
- 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, 400 F, gas mark 6 for 20 min
- 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.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 630 | |
| Calories from Fat 498 | 79% |
| Total Fat 55.93g | 70% |
| Saturated Fat 23.98g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 648mg | 27% |
| Potassium 895mg | 26% |
| Total Carbs 23.97g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.55g | 3% |
| Protein 10.09g | 16% |
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