New potato brunch with hollandaise by Catherine Hill

Full of flavour, new potatoes are ideal for this deliciously comforting brunch. Perfect for a lazy Sunday morning…

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4


C HILL RECIPE500g (18oz) new potatoes, halved if large
6 spring onions, sliced
200g (7oz) baby leaf spinach
8 rashers smoked streaky bacon
4 eggs
For the hollandaise:
2 tsp lemon juice
2 tsp white wine vinegar
2 large eggs
100g (3½oz) butter, diced


1. Place the potatoes in a large pan of water, bring to the boil, then simmer for 15 minutes. Lightly crush with the back of a fork and mix with the spring onions and spinach. Season and keep warm.

2. To make the hollandaise, heat the lemon juice and vinegar in a small pan and reduce by half. Place the egg yolks in a large heatproof bowl, season and add ½ tsp of the vinegar mixture and a dot of butter. Whisk until slightly thickened.

3. Place the bowl over a pan of simmering water and vigorously whisk in the butter, gradually. Season.

4. Grill the bacon until crisp and poach the eggs. To serve, top the warm potato and spinach with bacon and egg. Spoon over the hollandaise and serve.


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