Name: Poached egg on potato muffins with watercress hollandaise
Yield: Serve 4
Ingredients: 225 g unsalted butter; juice of ½ lemon; 85 g watercress, leaves only; 2 tablespoons vinegar; 75 g plain flour (plus a little extra for coating); 4 tablespoons vegetable oil; 3 large free-range egg yolks at room temperature; 2 small leeks, trimmed and thinly shredded; 350 g hot mashed potato (made with floury potatoes); 25 g freshly grated castelli vegetalia (parmesan-style cheese); 4 large free-range eggs; watercress to garnish (optional); 1 tablespoon truffle oil; salt and freshly ground black pepper; 1 free-range egg, beaten; 75 g unsalted butter

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Spring heralds the arrival of vitamin-packed watercress, hailed today as a superhero amongst salad leaves. However, the use of watercress in hot dishes should never be overlooked - here it makes an interesting addition to the well loved hollandaise sauce. A great dish that can be enjoyed for breakfast, lunch or brunch.

Ingredients

75 g unsalted butter
2 small leeks, trimmed and thinly shredded
350 g

Lunch
Vegetarian
Brunch
Spring
Breakfast

Method

Melt 50 g butter in a pan, add the leeks and cook over a low heat for 8-10 minutes or until tender.

Place the hot mashed potato in a bowl, beat in the remaining butter and the cheese and season well. Beat in the egg and flour. Separate the potato mixture into four equal portions and, with floured hands, form the portions into balls and then make an indentation in the centre of each ball

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