Plate the potatoes and top with bacon and baby marrow.
Pour cheese sauce over and garnish with an egg.
Baby Potatoes & Marrows with Crispy Bacon
Ingredients
- 200g Eskort Diced Bacon
- 500g baby potatoes, halved
- 5ml (1 tsp) cumin seeds
- 4 baby marrows, julienned
- 60ml (¼ cup) butter
- 60ml (¼ cup) flour
- 500ml (2 cups) milk
- 125ml (½ cup) cheddar cheese
- 125ml (½ cup) Parmesan cheese
- 45ml (3 tbsp) olive oil
- salt and pepper to taste
- 4 eggs, poached
Method
- Baby Potatoes
- Place the baby potatoes in a pot of water over high heat, boil for 10 minutes then remove from the water.
- Heat olive oil in a saucepan over a high heat and fry the baby potatoes with cumin seeds until golden and crispy.
- Bacon and Marrows
- While the potatoes are boiling, fry the bacon over a high heat until crispy.
- Add baby marrows to the hot pan and season with salt and pepper.
- Fry for 2 minutes then remove from the heat.
- Cheese Sauce
- Melt butter in a small saucepan and add flour, stirring with a wooden spoon to form a roux.
- Slowly whisk in the milk and continue to stir while the sauce is cooking.
- When the sauce has thickened remove from the heat and add the cheeses.
- Tips:
- You can also serve your eggs boiled. Use an egg slicer to create uniform slices and place on top of the cheese sauce.
Serve
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