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

This dish makes a quick and warming brunch or supper. Fried eggs work well if you don’t fancy poached.

Ingredients

For the parsnip, potato and bacon rosti
  • 3 rashers back bacon
  • 1 potato, grated
  • 1 parsnip, cored and grated
  • 1 tbsp chopped fresh parsley
  • 50g/1¾oz unsalted butter
  • 1 tbsp olive oil
For the mustard hollandaise
  • 1 free-range egg yolk
  • 1 lemon, juice only
  • 110g/4oz butter
  • 1 tbsp wholegrain mustard
  • ½ tsp salt
For the chargrilled gammon and poached egg
  • 2 thick slices gammon
  • 2 tbsp sunflower oil
  • 1 tsp salt
  • 1 tsp white wine vinegar
  • 2 free-range eggs

Preparation method

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

  2. Put the potato and parsnip on a clean tea towel and squeeze over a bowl to remove the excess liquid. Place in a separate bowl and mix in the bacon and parsley.

  3. Melt the butter and oil in a frying pan over a medium heat. Add the potato mixture and press it down with the back of a spoon. Season with salt and pepper. Fry for 2-3 minutes on each side, using a fish slice to carefully turn it over, until crisp and golden-brown.

  4. For the hollandaise, melt the butter in a saucepan over a low heat, then skim off the froth to leave a clear yellow liquid. Put the egg yolk, lemon juice and one tablespoon water in a blender. Turn on the machine and slowly pour the warm clarified butter through the lid. Add the mustard and salt and blend.

  5. 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.

  6. For the poached egg, heat a large saucepan of simmering water, add the salt and vinegar and spin the water. Crack an egg into the pool of water and cook for 2-3 minutes, or until your liking. Repeat with the second egg.

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

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2