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Sautéed Wild Mushrooms with Bacon, Spring Onion and Mashed Potato Cakes and Fried Duck Eggs

Crispy potato cakes with bacon and spring onions, topped with sautéed wild mushrooms and a perfectly fried duck egg.

SavoryBaconPotatoesMushroomsBrunchDuck Eggs
Estimated Nutrition
Calories
716.1
kcal / serving
2864.4 kcal total
Carbs
28.9g
per serving
115.6 g total
Fat
56.2g
per serving
224.8 g total
Protein
26.1g
per serving
104.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
40
g
Butter
for the potato cakes
50
g
Butter
for sautéing mushrooms
4
piece
Duck Eggs
whole
GrainsCereals
2
tbsp
Plain Flour
for dusting
Meat
6
rashers
Smoked Streaky Bacon
roughly chopped
8
slices
Smoked Streaky Bacon
for topping
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
clove
Garlic
finely chopped
4
sprigs
Chervil
to serve
OilsFats
2
tbsp
Olive Oil
for frying potato cakes
3
tbsp
Olive Oil
split for mushrooms and eggs
Vegetables
600
g
Potatoes
floury, peeled, cut into pieces
4
piece
Spring Onions
finely chopped
1
piece
Banana Shallot
finely chopped
300
g
Mixed Wild Mushrooms
cleaned and torn

Method

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