Bacon Brunch With Hollandaise Sauce Recipe

• 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

1. Divide the mashed potato into 4 and shape into potato cakes.
2. Place on a lightly oiled baking tray.
3. Place half a cherry tomato on each mushroom.
4. Season and drizzle a little oil over each.
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. 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. Add in a knob of butter and continue whisking and adding butter till thick.
8. Season.
9. Cut the bacon into strips and fry for 3-4 min.
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. Poach gently for 3-4 min.
12. Arrange the mushrooms and bacon around 4 warmed plates.
13. Place a potato cake in the centre and top with a poached egg.
14. Spoon on a little hollandaise sauce and serve immediately.
15. NOTES : The combination of dry smoked cure bacon served with poached Large eggs, baked mushrooms and tomatoes, makes a fine brunch.
16. Hollandaise sauce adds a special touch and any leftover sauce is delicious served with fish or possibly vegetables.

gm mashed potato, tomatoes, open, sunflower oil, bacon, range, vinegar, range egg yolks, butter

Taken from cookeatshare.com/recipes/bacon-brunch-with-hollandaise-sauce-73260 (may not work)