|
Ingredients
Serves 4 1 x packet Porkinson Sausages
4 x large free range eggs
4 x very thin rashers of dry cured streaky bacon For the Veloute 1 x kilo white onions (finely sliced)
50g unsalted butter
1 x large sprig fresh thyme
500ml chicken stock
150ml double cream
Salt & white pepper
|
Method
Sweat onion in butter with 1 tsp salt until onion is soft and translucent. Add thyme and chicken stock, bring to the boil and simmer for 10 minutes. Add cream, and a few grinds of white pepper. Bring back to the boil and simmer for 2-3 minutes. Place in blender, and blitz until very smooth, check seasoning. Pan fry or grill sausages. Grill bacon until very crisp. Poach eggs in barely simmering water until just set.
|
