A King’s Brunch
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Ingredients
- 1 pack of RSPCA Assured Denhay Smoked Back Bacon
- 1 pack of Irish soda bread
- 1 bunch of asparagus
- 3 RSPCA Assured free-range eggs (2 for the hollandaise plus 1 per person for poaching)
- 200g organic butter
- 1 lemon
- White wine vinegar
- Cayenne pepper
Celebrate the coronation of King Charles III with a special brunch recipe from Denhay Farms. Eat like a king on coronation day award-winning RSPCA Assured smoked back bacon from Denhey suppliers to the royal household for over 20 years.
Method
- Prepare, then blanch your asparagus in salted boiling water, cool down quickly in cold water, drain and set aside.
- Clarify 200g of the butter (melt the butter in a pan and separate milk solids from the butterfat).
- Separate 2 eggs, put the yolks into a glass bowl. Add 2 tbsp of white wine vinegar to the egg yolks and whisk over a hot water bath.
- Whisk until they become light and fluffy.
- Remove from heat, gradually add the clarified butter whisking continuously until thick and creamy. Season with salt, cayenne pepper, and a squeeze of lemon juice. Set aside.
- Cook your bacon how you like it, grilled or fried.
- Cut your soda bread and fry it in butter or toast.
- Reheat the asparagus in the pan and season with salt and pepper.
- Poach the egg how you like it.
- Plate up your dish with the soda bread, asparagus, and bacon, then the poached egg.
- Coat the egg with hollandaise sauce and garnish with pea shoots or rocket leaves.