Crispy Hens Egg with Cowboy Hollandaise, Savoy Cabbage and Bacon & Crispy Pancetta

Cooking Time
10

Portions
4

Ingredients

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• g free range eggs
• g whole eggs, whisked breadcrumbs plain flour
• g thick slices of black pudding light chicken stock
• g plain flour
• g masshed potato pinch nutmeg salt and pepper
• g block unsalted butter
• g egg yolks splash of white wine vinegar
•   tsp Dijon mustard pinch of salt
• g large carrot, finely chopped
• g sticks celery, finely chopped
• g small shallots, finely chopped
• g leaves of Savoy cabbage, shredded
• g rashers streaky bacon, diced sprig of thyme
• g slices of pancetta
• g pieces of greaseproof paper

• 1

  Step 1

  Place the eggs, with shell on, into a pan of boiling water for 6.5 minutes.
• 2

  Step 2

  Plunge into ice cold water and peel. To pane the eggs roll the eggs in the flour to coat it all over, then dip into the beaten egg, then roll in breadcrumbs to completely coat the egg. Deep fry in hot oil until crispy and golden in colour.
• 3

  Step 3

  To make the purée, crumble the black pudding into a pan, add a splash of light chicken stock, cook for 2 to 3 minutes, then put into liquidiser to puree.
• 4

  Step 4

  For the scone, combine all the ingredients and roll out to 3mm thick. Cut into your desired shape and fry in hot pan with a splash of oil. Colour on both sides until nicely golden.
• 5

  Step 5

  For the cowboy hollandaise, blitz together the egg yolks, vinegar, mustard and salt with a stick blender.
• 6

  Step 6

  Place the unsalted butter into microwave for 2 minutes until bubbling, slowly add this to the egg mix, whilst blending with the stick. Finish with a tablespoon of chopped tarragon and a squeeze of lemon juice if needed.
• 7

  Step 7

  For the savoy cabbage and bacon, add diced bacon to a medium hot pan, fry until crisp and remove excess fat.
• 8

  Step 8

  Add the shallot, carrot, celery, savoy cabbage, sprig of thyme - cook for 3-4 minutes. Season with salt and pepper.
• 9

  Step 9

  Place 2 slices of pancetta between 2 sheets of greaseproof paper and onto a tray. Cover with another tray to keep it flat. Pop into the oven for 8 minutes until crispy. Place on a cooling rack to dry out.

Ingredients

• 4 g free range eggs
• 2 g whole eggs, whisked breadcrumbs plain flour
• 2 g thick slices of black pudding light chicken stock
• 50 g plain flour
• 250 g masshed potato pinch nutmeg salt and pepper
• 1 g block unsalted butter
• 2 g egg yolks splash of white wine vinegar
• 0.5 tsp Dijon mustard pinch of salt
• 1 g large carrot, finely chopped
• 2 g sticks celery, finely chopped
• 2 g small shallots, finely chopped
• 5 g leaves of Savoy cabbage, shredded
• 4 g rashers streaky bacon, diced sprig of thyme
• 2 g slices of pancetta
• 2 g pieces of greaseproof paper