542. GRIDDLED SPRING ONION and BACON FARL STACK with FRIED EGG and CHEESE SAUCE

Serves 2


For the griddled spring onion and bacon
3 large spring onions, halved
6 rashers organic dry-cured streaky bacon
1 tbsp balsamic vinegar

For the farls
12oz chilled mash
1 medium egg, yolk only
1oz plain flour
2 tbsp olive oil
1oz unsalted butter
extra flour, for rolling

For the cheese sauce
4oz cheddar cheese, grated
¼ pint double cream
a pinch of grated nutmeg

For the fried eggs
2 medium eggs
2 tsp olive oil

Preheat a griddle pan. In a medium bowl, mix together the potato, egg yolk and enough flour to make a stiff dough. On a floured surface, roll the dough out until it is 1cm thick round, then cut out six triangles. Place the bacon on the griddle pan. In a large frying pan, heat the oil for the farls. Fry the farls for 1-2 minutes each side. Add the spring onion to the griddle pan. Drizzle the balsamic vinegar over the bacon and spring onions. Griddle until cooked through and charred. Add the butter to the farl pan. Fry for a further minute on each side. In a small pan gently bring the cream to a simmer. Stir in the cheese and nutmeg, until melted. In a small frying pan, heat the oil for the eggs. Fry the eggs.

Place a farl triangle on a serving plate. Top the farl with a slice of bacon, then spring onion. Repeat twice more on top. Lay a fried egg on top of the last spring onion and drizzle over half of the cheese sauce. Season. Repeat this the remaining ingredients.

Serve.


courtesy of: Lesley Waters, Ready Steady Cook