Breakfasts

Potato Farl Benedict with Bacon & Hollandaise

An extraordinary, high-end twist on Eggs Benedict. Standard English muffins are completely swapped out for thick, crispy griddled Irish potato farls, stacked with back bacon, poached eggs, and warm hollandaise.

15 mins
Prep
10 mins
Cook
2
Servings

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Ingredients

  • 2 traditional potato farls (potato bread pieces)
  • 4 back bacon rashers
  • 2 large fresh eggs
  • 15g butter (for frying)
  • For the cheat's hollandaise: 2 egg yolks, 1 tsp lemon juice, 50g warm melted butter, a pinch of cayenne pepper

Method

  1. Make the quick hollandaise: whisk the egg yolks and lemon juice together in a tall jug. Slowly drizzle the warm melted butter into the yolks while blending continuously with a hand blender until a thick, creamy sauce forms. Season with a pinch of salt and cayenne; keep warm.
  2. Fry the back bacon rashers in a skillet until crisp, then remove.
  3. In the same skillet, melt a knob of butter and fry the potato farls for 3 minutes on each side until they develop a beautiful golden, crunchy outer crust.
  4. Poach your fresh eggs in gently simmering water with a drop of vinegar for exactly 3 minutes.
  5. To assemble, place a crispy potato farl onto each plate, stack two rashers of crisp bacon on top, nestle a poached egg over the bacon, and drape generously with the warm velvet hollandaise sauce.