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Chargrilled gammon with parsnip, potato and bacon rösti, poached egg and mustard hollandaise

This Chargrilled gammon with parsnip, potato and bacon rösti, poached egg and mustard hollandaise recipe uses Olive Oil, Salt, Sunflower Oil, and White Wine Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1/2 tsp
• 2 tbsp
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Fry the bacon in a dry frying pan until crisp. Drain on kitchen paper and roughly chop.

2. 2

   Put the potato and parsnip on a clean tea towel and squeeze over a bowl to remove the excess liquid.

3. 3

   Place in a separate bowl and mix in the bacon and parsley.

4. 4

   Melt the butter and oil in a frying pan over a medium heat.

5. 5

   Add the potato mixture and press it down with the back of a spoon.

6. 6

   Season with salt and pepper.

7. 7

   Fry for 2-3 minutes on each side, using a fish slice to carefully turn it over, until crisp and golden-brown.

8. 8

   For the hollandaise, melt the butter in a saucepan over a low heat, then skim off the froth to leave a clear yellow liquid.

9. 9

   Put the egg yolk, lemon juice and one tablespoon water in a blender.

10. 10

    Turn on the machine and slowly pour the warm clarified butter through the lid.

11. 11

    Add the mustard and salt and blend.

12. 12

    For the gammon, heat a large griddle pan over a medium-high heat and cook the gammon for 2-3 minutes on each side, until cooked through.

13. 13

    For the poached egg, heat a large saucepan of simmering water, add the salt and vinegar and spin the water.

14. 14

    Crack an egg into the pool of water and cook for 2-3 minutes, or until your liking.

15. 15

    Repeat with the second egg.

16. 16

    Place a rösti on a plate. Top with chargrilled gammon and a poached egg and pour over the hollandaise.