Ainsley Harriet's ultimate weekend brunch
How do you like your eggs in the morning? Well, if you like yours with a side of crispy bacon and some scrumptious potato scones - you're in luck! Ainsley’s in the kitchen with the perfect treat for the entire family, as he gives us a masterclass in how to cook the ultimate weekend brunch.
Potato and Chive Scones with Bacon, Egg and Blistered Rosemary Tomatoes
Serves: 4
Ingredients
500g floury potatoes (Maris Piper or King Edward), peeled and roughly chopped 100g self-raising flour½ tsp baking powder1 tbsp snipped chives, plus extra for garnish25g butter, room temperatureSea salt and ground white pepper Butter and oil, for frying 8 slices good quality British bacon 4 eggs, for frying or poaching 200g ripe cherry vine tomatoesPinch of chilli flakesSprigs of rosemary (optional)Olive oil, for drizzling
Method
1. Boil the potatoes in a large pan of salted water for 10-12 minutes, or until tender. Drain and leave to steam dry in a colander. Mash the potatoes well, preferably using a ricer, in a bowl with ½ tsp salt and ¼ tsp white pepper. Leave to cool.
2. Put the flour, baking powder, chives and butter into a large bowl and add the cooled mash. Combine the mixture by hand to form a dough. Check for seasoning and then divide into 4 balls.
3. Lightly flour a work surface and flatten each ball with your fingers into a circle of about ½-1cm thick and 10cm wide (or use a rolling pin if you prefer). Prick the surface all over a fork and cut each circle into quarters to make four triangles.
4. Heat a non-stick flat sided frying pan over a medium heat. Add a small knob of butter and a drizzle of oil to the pan. When it is foaming, add the scones. Cook in batches for 3-4 minutes on each side, or until nice and golden. Transfer to a cooling rack while you cook the rest of the scones.
5. When the scones are all cooked, fry the bacon and cook the eggs to your liking. Heat a griddle pan over a high heat. Toss the tomatoes with the olive oil, and season with salt and chilli flakes. Skewer the tomatoes with a small sprig of rosemary and cook for about 3 minutes, or until the tomatoes are lightly charred and blistered, turning occasionally.
6. If you like, reheat the potato cakes in the bacon pan for extra flavour. Serve the scones with the bacon, egg and tomatoes, and garnish with the extra snipped chives.