Are you looking for the perfect weekend breakfast for a special occasion? Then we have you covered. This recipe uses a whole piece of scotch bacon to create delicious extra thick bacon. With the addition of poached eggs and an indulgent hollandaise sauce on a bed of crispy potatoes this is the perfect breakfast to treat a loved one.
How to create the perfect Hollandaise sauce?
To make delicious hollandaise sauce:
Place the egg yolks into a metal bowl, add the cider vinegar. Place over a pan of simmering water and whisk until it thickens. (Keep the heat low or the egg yolks will scramble). Remove from the heat source and whisk until it cools a little, slowly drizzle in the melted butter, whisking all the time to incorporate the butter into your yolks. Stir in the wholegrain mustard and season with a pinch of salt. If your sauce is too thick you can add a tablespoon of warm water to thin it a little. And thats it serve over your eggs for a delicious breakfast, see our recipe below for full recipe and quantities.
Discover more delicious recipes:
We are lucky enough to have an amazing pork producer down the road that produces amazing dry cured bacon. Home of the happy hogs at Havoc Pork is where we go to for quality pork products. We chose the scotch bacon cut for this recipe as we could get the whole piece and sliced it to the thickness we wanted.
Scotch bacon is made from the whole scotch fillet, it has a large amount of intramuscular fat which keeps the bacon moist during cooking. There is no rind on this bacon so it doesn’t curl during cooking either. Speak to your local butcher about what’s available in your region. If you can’t get hold of Scotch bacon, then any dried cured bacon, the thicker the better will work for this dish.
So if you are looking for the perfect weekend breakfast for a special occasion to enjoy a slow morning together this is the recipe for you! Enjoy!
The Perfect Weekend Breakfast For A Special Occasion
- 600 g Scotch bacon (Whole piece) (Or your thick bacon of choice)
- 3 Medium Potatoes
- 2 Tbsp Canola oil
- 1 Spring onion Sliced
- 8 Free range eggs
- 200 g Baby spinach
- Fresh watercress To garnish
- Salt and pepper to taste
- 2 Egg yolks
- 1 tbsp Apple cider vinegar
- 250 g Unsalted butter (melted)
- 1 tbsp Wholegrain mustard
- Salt to taste
- Peel your potatoes and cut them into chunks. Place into a medium pot and top with water, bring to the boil and boil until soft. Strain and set aside.
- To make your hollandaise, place the egg yolks into a metal bowl, add the cider vinegar.
- Place over a pan of simmering water and whisk until it thickens. (Keep the heat low or the egg yolks will scramble)
- Remove from the heat source and whisk until it cools a little, slowly drizzle in the melted butter, whisking all the time to incorporate the butter into your yolks.
- Stir in the wholegrain mustard and season with a pinch of salt. If your sauce is too thick you can add a tablespoon of warm water to thin it a little. Set aside keeping warm.
- Slice your Havoc scotch bacon into 8 thick slices.
- Heat a pot of water with a splash of white vinegar to a simmer, this will be for your eggs.
- Heat a frypan to a high heat and add the oil. Add your cooked potatoes and fry until crisp and golden, sprinkle in the chopped spring onions and season with salt and pepper. Keep warm.
- Place your eggs individually in a small dish, swirl the simmering water and gently tip in the eggs. Poach until the white is cooked and the yolk is runny.
- While the eggs are poaching, heat a pan. Add a little oil and add your thick bacon slices, fry until browned on each side. Once your bacon is cooked remove from the heat and add the baby spinach to wilt.
- Spoon the crispy potatoes into your bowls, top with the wilted spinach.Place a couple of slices of the bacon to each dish, top with two poached eggs each.Spoon over the hollandaise and garnish with the fresh watercress. Season to taste. Enjoy!