Baby Potatoes & Marrows with Crispy Bacon

Eskort Baby Potatoes & Marrows with Crispy Bacon, Poached Eggs & Cheese Sauce

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  • 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


  • 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.


Plate the potatoes and top with bacon and baby marrow.

Pour cheese sauce over and garnish with an egg.


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