Recipe

Bubble Gum Cocktail Recipe

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Ingredients

Directions

Step #1 Sweat the onion & thyme in half of the butter & grill the bacon.
Step #2 Melt the remaining butter in a separate pan ready for the Hollandaise.
Step #3 In a bowl, mix the onions, cabbage & mashed potato & mix with your hands, Spice up this with salt & pepper.
Step #4 Melt the dripping in a frying pan & add the potato mix & push down to form an omelette shape.
Step #5 When it goes crispy around the sides turn over & cook this until both sides are golden & crispy.
Step #6 To poach the eggs, break the eggs into a small c or bowl.
Step #7 When a pot of water has reached boiling point drop the eggs into the water & wait until the whites have gone back to the yolks.
Step #8 After 2-3 mins remove the eggs & place this in cool water.
Step #9 In a pan, place the peppercorns, lemon juice & white wine vinegar.
Step #10 Heat & reduce.
Step #11 Strain the lemon juice to remove the peppercorns, add the two egg yolks, & whisk together.
Step #12 Slowly add the melted butter a little at a time, whisking the mixture constantly.
Step #13 When most of the butter has been absorbed, place the bowl over a pan of boiling water and continue to whisk until all the butter has been absorbed.
Step #14 The completed Hollandaise should be thick & creamy & may need to be salted.
Step #15 Re-heat the poached eggs in boiling water & serve on top of the bubble & squeak.
Step #16 Pour over the Hollandaise & cover with bacon.
Step #17 --.
Enjoy the Bubble Gum Cocktail recipe