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Bacon Brunch with Hollandaise Sauce

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  • 550 g Mashed potato; (1lb 4oz)
  • 10 Cherry tomatoes; halved
  • 250 g Small open cup mushrooms; stems trimmed (9oz)
  • 30 ml Sunflower oil; (2tbsp)
  • 1 225 g pack Waitrose Smoked Dry Cure Bacon
  • 4 Free range eggs; (medium)
  • 15 ml Each vinegar and water; (1tbsp)
  • 2 Free range egg yolks; (medium)
  • 115 g Cold butter; (4oz)
  • Salt and freshly ground black pepper


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 200øC, 400øF, 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.
Converted by MC_Buster.
NOTES : 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.
Converted by MM_Buster v2.0l.