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Crispy Bacon Rosti with Soft Poached Eggs
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Crispy Bacon Rosti with Soft Poached Eggs
- Preparation time: 10 minutes
- Cooking time: 15 minutes
Serves: 2
Ingredients
- 225g floury potato, such as King Edward
- 4 rashers dry-cured smoked streaky bacon, finely chopped
- 1 tsp cornflour
- 2 tbsp snipped fresh chives
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- 2 large eggs
- 2 tbsp Maille Hollandaise Sauce
Method
- Coarsely grate the potato and place in a sieve. Sprinkle with a little salt, then press down lightly with the back of a spoon to remove any excess liquid.
- Place the potato in a large bowl and stir in the bacon, cornflour and chives.
- Heat the oil in a large, non-stick frying pan. Add the potato mixture, spreading it out evenly in the pan. Press down with a spatula to form a thin cake. Cook over a medium heat for 4-5 minutes, until crisp and golden, then carefully turn, using an upturned plate to help you, and cook the other side.
- Meanwhile, boil a small pan of water and add the vinegar. Crack in the eggs and cook very gently until the whites are cooked through. Remove with a slotted spoon and drain on kitchen paper.
- Cut the potato cake into four quarters and stack two on each serving plate. Top with a spoonful of hollandaise sauce and sit an egg on top. Sprinkle over the chives and serve immediately, garnished with a few leaves of flat-leaf parsley.
Cook's tips
For a Mediterranean twist on this recipe, replace the bacon with 50g Waitrose Farm Assured Spanish Chorizo, roughly chopped.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1970.664kJ 471.0kcal |
|---|---|
| Fat | 35.4g |
| Saturated Fat | 9.1g |
| Sugars | 1.1g |
| Salt | 2.1g |
This recipe was first published in January 2009.
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