Hotel Monteleone's Bubble & Squeak Benedict

 (Serves 4)


1 tablespoon white wine 
2 tablespoons warm water
3 egg yolks
1/2 cup warm clarified butter
2 teaspoons lemon juice
Tabasco Sauce

salt and white pepper to taste

In a small double boiler over medium heat, vigorously whisk the white wine, water and egg yolks until mixture becomes thick enough to form a ribbon when whisk is pulled from mixture (yogurt like consistency). Remove top portion of boiler from heat and whisk in clarified butter in a very thin stream. Add lemon juice and season with Tabasco Sauce, salt and white pepper.  


1 pound red bliss potatoes, unpeeled and chopped
4 slices rough chopped bacon
1/2 cup rough chopped cabbage
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 cup butter, melted
salt and pepper to taste

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for about 10 minutes until tender. Drain and set aside. Place bacon in a medium skillet and cook over medium high heat until evenly brown. Add the garlic, cabbage and onion and sauté until onions become soft and translucent. Remove from heat and add the cooked potatoes and milk. With a large spoon, lightly mash the mixture and season with salt and pepper. Transfer the mixture into a bowl and let cool. Once mixture has cooled, form into two inch patties and sauté in a buttered nonstick skillet until golden brown. 



8 potato cakes

8 poached eggs
1 1/4 cup Hollandaise Sauce

Place two hot potato cakes aside each other on a dinner plate. Top each potato cake with a poached egg and generously drizzle with hollandaise sauce. Garnish and serve with vegetable of your choice. Repeat assembly three more times.

This is a delicious traditional Irish dish with a twist.