Poached Egg & Bacon Rolls With Chive Hollandaise

Poached Egg & Bacon Rolls With Chive Hollandaise

Recipe

Terms and Conditions

Catalogue Terms and Conditions

PRICES CORRECT AS AT 03/10/18 AND AVAILABLE TO 13/11/18 OR UNTIL STOCKS LAST. PRICES MAY VARY BETWEEN STORES AND/OR WITHIN THE NT. RETAIL LIMITS MAY APPLY. SAVINGS BASED ON LOWEST REGULAR SHELF PRICE NATIONALLY. SOME PRODUCTS AND OFFERS OUTLINED IN THIS CATALOGUE MAY NOT BE AVAILABLE IN ALL STORES OR ONLINE. ALLWINE PRODUCTS ARE 750ML AND SPIRIT PRODUCTS ARE 700ML UNLESS OTHERWISE SPECIFIED. LIQUOR AND TOBACCO NOT SOLD TO UNDER-18S. ONLINE AND DIRECT SALES UNDER LICENCE NO. 353368. IF NO DOZEN OR HALF DOZEN PRICE IS SPECIFIED, NO FURTHER DISCOUNT IS AVAILABLE ON THE PRODUCT MULTIPLES SHOWN. ^YOU MUST BE A VINTAGE CELLARS WINE CLUB MEMBER AND PRESENT YOUR MEMBERSHIP CARD AT TIME OF PURCHASE TO QUALIFY FOR POINTS, BONUS $25 VOUCHER OR ANY OTHER ‘MEMBER BONUS’ OFFERS. BONUS $25 VOUCHERS ARE MAILED REGULARLY THROUGHOUT THE YEAR SUMMARISING YOUR POINTS FOR THE TRANSACTION PERIOD. FOR FULL WINE CLUB TERMS AND CONDITIONS VISIT VINTAGECELLARS.COM.AU OR CALL 1300 366 084. BONUS ONLY AVAILABLE ON PICTURED PRODUCTS. BONUS VALUE BASED ON LOWEST SINGLE BOTTLE PRICE. BONUS STOCK IS LIMITED AND AVAILABLE WHILE STOCKS LAST. LIMITS MAY APPLY.

Category: Groceries , Bakery , Eggs , Meat , Bread , Bacon & Ham , Bacon
Match these rich, robust flavours with a vibrant sparkling shiraz.
Serves: 8 Preparation time: 10 minutes Cooking time: 45 minutes
8 bacon rashers, rind removed; 8 fresh eggs; white wine vinegar; 8 small ciabatta rolls, toasted and buttered; tomato relish and baby spinach, to serve Chive hollandaise: 250g chilled butter, diced; 100mlwhitewine vinegar; 1 small eschalot, finely diced; 100ml ruby grapefruit juice, or to taste; 3 egg yolks; 2 tbsp finely chopped chives
1. For chive hollandaise, melt butter in a saucepan over medium heat, pour into a jug and allow white solids to settle. Pour clear yellow butter into a clean jug (discard white solids). Simmer vinegar, eschalot and half the juice in a separate saucepan over high heat for 5-10minutes, until reduced to 50ml. Strain into a heatproof bowl, add yolks and whisk for 3-4 minutes over a saucepan of simmering water, until thick. Turn off heat. Whisking continuously for 3-5minutes, add butter in a thin, steady stream until thick and emulsified. Stir in chives and season to taste. Keep warm.
2. Preheat oven to 120 Degree C. Heat oil in a non-stick frying pan over medium-high heat. Fry bacon, turning, until cooked to your liking (5 minutes for crisp). Transfer to oven.
3. Bring a large saucepan of water to a simmer. Add a splash of vinegar. Stir water to form a whirlpool, then crack in 2 eggs. Poach for 4-5 minutes. Remove with a slotted spoon and place on a tray lined with paper towel. Repeat with remaining eggs.
4. Spread bases of rolls with tomato relish, top with bacon and an egg. Spoon hollandaise over, top with spinach leaves and sandwich with ciabatta tops to serve.
  • Vintage Cellars -- Darlinghurst
    Vintage Cellars -- Darlinghu... PH:(02) 9264 1700
  • Vintage Cellars -- Rushcutters Bay
    Vintage Cellars -- Rushcutte... PH:(02) 9331 3223
  • Vintage Cellars -- Double Bay
    Vintage Cellars -- Double Bay PH:(02) 9327 1333

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