- 125g butter, melted
- 2 egg yolks
- 1⁄2 tsp apple cider vinegar
- salt & pepper
- pinch of smoked paprika
- juice of 1⁄2 a lemon
- 75g pancetta, cut into 0.5cm cubes
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 220g cold roast potatoes, cut into 2cm cubes
- 60g leftover cooked cabbage or brussels sprouts
- 1 tbsp parsley, finely chopped
- 3 sprigs of thyme, leaves only
- generous twist of salt and pepper
- 2 tbsp spelt flour (or plain flour)
- 1 egg
- 1 egg yolk
- 2 organic hen’s eggs
- finely chopped herbs of your choice
The abundance of the festive period can lead to unnecessary waste, so mastering the art of making leftovers sing is a worthwhile skill.
Rich, flavoursome and filling, this is a breakfast or lunch dish to fuel the family for a brisk Boxing Day walk – or perhaps to soak up any excess festive toddy!
METHODDIFFICULTY: Easy 30 MINS
Start by making your hollandaise. Melt the butter in a small pan and set aside, being sure to keep it warm.
Set a small pan over a medium heat and select a heatproof bowl that will fit over the top. Add the egg yolks to the bowl and whisk in the apple cider vinegar, salt, pepper and smoked paprika. Set the bowl over the pan of simmering water and continue to gently whisk for 2-4 minutes until pale and thick. It is important not to let the eggs to get too hot at this stage as they will begin to scramble. If the mixture looks like it is getting too hot, remove from the heat and continue to whisk.
Remove the yolks from the heat and slowly start to whisk in the warm melted butter, bit by bit. Continue to whisk until all of the butter has been incorporated and you have a lovely thick, creamy sauce. Add the lemon juice to taste and stir through. If the sauce looks too thick, simply loosen with a little water until it reaches the desired consistency. Set aside.
For the patties, place a frying pan over a medium heat and gently cook the pancetta until golden and crisp. Add the shallots and garlic and sauté for 4-5 minutes until soft before transferring everything to a bowl.
Add the chopped roast potatoes and cabbage to the bowl with the parsley, thyme, salt, pepper and flour. Mix together and lightly crush with the back of a spoon or a potato masher. Beat together the egg and additional yolk and stir through the potatoes. Mix well.
Set a frying pan over a medium heat with a little olive oil. Form the mixture into 4 patties and add to the pan. Allow to cook gently for 3-4 minutes until beginning to turn golden before turning over to cook on the other side. Remove from the heat and divide the patties among two warm plates.
To poach the eggs, gently crack them into a pan of just simmering water and poach for 3-4 minutes or until the whites are no longer translucent. Remove from the pan with a slotted spoon. Allow to drain thoroughly before placing over the top of your patties. Drizzle the eggs with your hollandaise and scatter over some of your favourite herbs before serving.