Caramelised onion, sprout and bacon hash with chilli fried eggs
- Preparation and cooking time
- Total time
- Serves 4
- 200g bacon lardons
- 100g butter
- 2 onions, thinly sliced
- 350g cooked brussels sprouts
- 350g roast parsnips, cut into chunky pieces
- 100g frozen peas
- 4 eggs
- ½ tsp dried chilli flakes
- 75g roquefort, crumbled into chunky pieces
- STEP 1
Tip the lardons into a large cold frying pan and cook over a medium heat until the fat has rendered and the bacon’s really crisp. Use a slotted spoon to scoop out onto a plate. Reduce the heat to low and add 1/2 the butter, the onions and a large pinch of salt, and fry gently for 30 minutes until really soft. Turn up the heat, add the sprouts and parsnips, and fry for 10-15 minutes or until everything is golden and crisp.
- STEP 2
Tip the peas into a bowl and pour over a kettle of boiling water, leave for 1 minute then drain well and tip into a bowl. Use a fork to gently crush the peas with a pinch of salt. Stir the peas into the veg mixture with the crispy lardons and toss until heated through. Season and keep warm.
- STEP 3
Heat the remaining butter in a frying pan over a medium-high heat and crack in the eggs. Sprinkle with the chilli flakes and baste with the butter for 2-3 minutes until the edges are crisping and the whites have set.
- STEP 4
Add the roquefort to the hash and gently stir through. Divide the hash between plates, add an egg on top of each and serve.