I am often asked at demos (and I look forward to doing them again soon): what is my favourite ingredient? Eggs are always on my list.
They are so versatile and we have very good Bord Bia Quality Assured eggs in every shop. These potato pancakes make a great late breakfast, or even lunch. It is a great way to use up left over mash.
I am a great fan of streaky bacon and it gives great taste. Instead of the chives I sometimes use a spoonful of pesto.
I made this mushroom omelette recently with red onions and some goats cheese, and it was delicious. The chestnut mushrooms have a lovely, rich flavour. You could also think about adding some roasted peppers or crispy bacon to the omelette.
Potato pancakes with scrambled eggs & bacon
250g (9oz) cold mashed potato
75g (3oz) plain flour
1 tsp baking powder
125ml (4½fl oz) buttermilk
5g (¼oz) fresh chives
sunflower oil, for frying
25g (1oz) butter
8 rindless streaky bacon rashers
6 eggs for scrambled egg
3 tbsp milk or cream
sea salt and freshly ground black pepper1 Put the mashed potato in a large bowl and sieve in the flour and baking powder. Whisk the eggs and buttermilk together in a jug and add to the potato mix. Using a scissors, snip in the chives and whisk the batter until smooth. Season with salt and pepper.2 Heat a large non-stick frying pan over a medium heat. Add a little oil and a small knob of butter. When the butter has melted, add a tablespoon of batter for each pancake and cook four at a time. 3 Cook for about one minute until small bubbles appear, then flip over and cook for another minute or so until golden. Keep warm and cook the rest of the pancakes in the same way. 4 Preheat the grill to medium. Arrange the rashers on a foil lined grill rack and cook for 3-4 minutes on each side. 5 Heat a heavy-based saucepan over a medium heat. Break the eggs into a bowl with the milk or cream and lightly beat. Melt the rest of the butter in the pan and then add the egg mixture and cook for 2-3 minutes until creamy.6 To serve, arrange three of the pancakes on each plate and spoon the creamy scrambled eggs on top. Add the crispy streaky bacon to serve
2 tsp sunflower oil
knob of unsalted butter
100g (4oz) chestnut mushrooms, sliced
3 large eggs
1 tsp snipped fresh chives
sea salt and freshly ground black pepper
lightly dressed rocket salad
crusty French bread1 Heat a non-stick frying pan with a base that’s about 20cm (8in) in diameter. Add 1tsp of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season to taste and then sauté for 2-3 minutes over a medium-high heat, until tender. Tip into a bowl and set aside.2 Wipe out the frying pan and return to the hob over a medium heat. Break the eggs into a bowl and add the chives, then season and lightly beat. Don’t be tempted to overbeat the eggs, as it will spoil the texture.3 When the pan is hot, add the remaining teaspoon of oil and then the butter, swirling the pan around so that the base and sides get coated. While the butter is still foaming, pour in the eggs, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. 4 When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.5 To serve, slide the mushroom omelette onto a warmed serving plate and add the rocket salad and some crusty bread, if liked.