Eggs Benedict on Potato Pancakes

For a special breakfast or brunch, try Mike Robinson's take on a road-side classic
By Mike Robinson
Eggs Benedict on Potato Pancakes
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

  • 4 thick slices smoked bacon

For the potato pancake batter

  • 2 eggs
  • 100 ml full-fat milk
  • 1 pinches saffron
  • 100 g mashed potatoes
  • 100 g plain flour
  • 1/2 tsp salt and black pepper
  • 1 tsp butter

For the poached eggs

  • 3 tbsp white wine vinegar
  • 2 free range eggs

For the Hollandaise

  • 1 lemon, juice only
  • 1 tbsp white wine vinegar
  • 1 egg yolk
  • 1/2 tsp English mustard
  • 1 dashes of hot pepper sauce
  • 1/2 tsp salt and black pepper
  • 200 g melted butter, slightly cooled
  • 1 tbsp snipped chives, to garnish

Method

1. Place the bacon under a preheated grill and cook until crisp. Remove from the tray and keep warm.

2. Beat the eggs together with the milk and add a pinch of saffron.

3. Put the mashed potato in a different bowl and beat in the milk and egg mixture a little at a time until you get a smooth batter. Mix in the flour and season with salt and pepper.

4. Melt a knob of butter in a non-stick pan and drop in a ladleful of batter - the pancake should be quite thick. Cook the pancake until golden on both sides. Remove from the pan and keep warm.

5. Bring a pan of water with 3 tablespoons of white wine vinegar to simmering point and gently poach the eggs.

6. For a quick hollandaise sauce, put the lemon juice and a tablespoon of white wine vinegar in a saucepan set over a medium heat and reduce it by half.

7. Place the egg yolk in the bottom of a hand blender, add the English mustard, hot pepper sauce and the reduced liquid and liquidise until well-blended. Add salt and pepper and melted butter and blitz a few seconds more until you have a smooth sauce.

8. To assemble, place the potato pancake on a plate with the poached eggs on top. Pour over the hollandaise sauce and garnish with crisp bacon and snipped chives.

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