Chargrilled Gammon with Parsnip, Potato and Bacon Rösti, Poached Egg and Mustard Hollandaise
This dish is a great quick and hearty brunch or dinner. Use fried eggs if you don’t like them poached
What you'll need:
- 3 rashers spoiltpig unsmoked back bacon
- 1 potato, grated
- 1 parsnip, cored and grated
- 1 tbsp chopped fresh parsley
- 20g unsalted butter
- 1 tbsp olive oil
- 1 free range egg yolk
- 1 lemon, juice only
- 110g butter
- 1 tbsp wholegrain mustard
- ½ tsp salt
- 2 unsmoked spoiltpig gammon steaks
- 2 tbsp sunflower oil
- 1 tsp salt
- 1 tsp white wine vinegar
- 2 free range eggs
How to prepare:
Fry the spoiltpig bacon in a dry frying pan until crisp. Drain on kitchen paper and roughly chop. Put the potato and parsnip on a clean tea towel and squeeze over a bowl to remove the excess liquid. Place in a separate bowl and mix in the bacon and parsley.
Melt the butter and oil in a frying pan over a medium heat. Add the potato mixture and press it down with the back of a spoon. Season with salt and pepper. Fry for 2-3mins on each side, using a fish slice to carefully turn it over, until crisp and golden-brown.
For the hollandaise, melt the butter in a saucepan over a low heat, then skim off the froth to leave a clear yellow liquid. Put the egg yolk, lemon juice and one tablespoon of water into a blender. Turn on the machine and slowly pour the warm clarified butter through the lid. Add the mustard and salt and blend.
For the gammon, heat a large griddle pan over a medium-high heat and cook your spoiltpig gammon for 2-3 minutes on each side until cooked through. To poach the egg, bring a large saucepan of water to a simmer, add salt and vinegar and spin the water. Crack an egg into the pool of water and cook for 2-3 minutes, or until your liking. Repeat with the second egg.
Place a rösti on your plate. Top with chargrilled spoiltpig gammon and a poached egg and pour the hollandaise sauce generously over the top. Enjoy!