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    Bacon Brunch with Hollandaise Sauce

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    Bacon Brunch with Hollandaise Sauce

    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.

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 550g mashed potato
    • 10 cherry tomatoes, halved
    • 250g small open cup mushrooms, stems trimmed
    • 2tbsp sunflower oil
    • 1 x 225g pack Waitrose Smoked Dry Cure Bacon
    • 4 free range eggs (medium)
    • Hollandaise sauce
    • Freshly ground black pepper
    • 1tbsp vinegar
    • 2 free range egg yolks (medium)
    • 115g cold butter
    • Salt


    1. Divide the mashed potato into 4 and shape into potato cakes. Place on a lightly oiled baking tray.
    2. 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, gas mark 6 for 20 minutes
    3. 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.
    4. 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.
    5. 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.

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    Drinks recommendation

    Waitrose Select Colombian Supremo coffee.


    Average user rating

    3 stars