Eggs Benectine Christmas Style

Thu, 5 December 2019

INGREDIENTS

200g Black Pudding  cut into cubes

50g Plain Flour

4 Large Potatoes, peeled and grated

1 Egg, beaten

Pinch of Bread Soda, sieved

Salt and Pepper

Oil for frying

Ingredeints for Hollandaise Sauce

125g butter

2 egg yolks

½ tsp white wine vinegar

lemon juice

cayenne pepper

For the eggs and Garnish

8 poached eggs (Poached in 1pint of water and 2tbls of vinegar and a pinch of salt

4 slices of smoked streaky bacon grilled

 

METHOD

1. Put grated potatoes, flour, bread soda, egg, chopped pudding. salt and pepper into a bowl.
2. Heat a pan to medium, add a 1-2 tsp of butter, fry pudding either side until nice and crispy, add contents of pan to potato mix.
3. Mix well, until all ingredients are blended together. Use as soon as mixture is mixed, do not allow to stand as the mixture can discolour.
4. Re-heat the frying pan with a little oil and butter, when hot drop spoonsful of mixture onto pan and fry for about 3 to 4 minutes, then turn and repeat on the other side.
5. Boxty should be golden brown when cooked.

 

Method For The Hollandaise Sauce

1. Melt 125g butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
2. Put 2 egg yolks, ½ tsp white wine, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.
3. Whisk for a few mins, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
4. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.)
5. Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
6. Bring 1 pint of water to a simmer, add 2tbls of vinegar and a pinch of salt, crack eggs individually into a bowl and place in water, poach for 3-4 minutes
7. To serve, place two poached eggs on each boxty cake, top with a slice of smoked streaky bacon and mask with some hollandaise sauce