Royale potato pancakes with bacon, poached egg, lamb's lettuce and hollandaise sauce
This dish combines rustic down-to-earthness with a pinch of royal elegance and is ideal for a special breakfast, brunch or hearty dinner. Easy to prepare and irresistibly delicious!
Ingredients
For 1-2 people:
- 1 pack of Pahmeyer potato pancakes (300 g each)
- 1 handful of lamb's lettuce
- 3 slices of bacon
- 1 tsp honey, e.g. acacia honey
- 3 organic eggs (size M)
- 2 liters of water
- 6 tbsp vinegar
- 150 ml hollandaise sauce
- a little salt, pepper
Preparation
- Prepare the Pahmeyer potato pancakes according to the instructions on the packet.
- Clean, wash and dry the lamb's lettuce.
- Fry the bacon in a non-stick pan over a medium heat until crispy and drizzle with honey.
- At the same time, bring the water and vinegar to the boil and reduce the heat slightly. Crack the egg into a cup. Using a wooden spoon, quickly stir the water in circles to create a swirl and slide the eggs into the swirl one after the other. Leave to cook for approx. 3 minutes and remove with a ladle.
- Season with a little salt and pepper.
- Arrange the potato pancakes on three plates. Top with lamb's lettuce, poached egg and bacon and serve with hollandaise sauce.
