I found this recipe in Jamie Oliver's most recent issue of his magazine. He paid a visit to Proud Mary and proclaimed that it served the best coffee he had ever tried - period!
I've eaten this breakfast many, many times at the very popular Proud Mary cafe in Collingwood. I particularly love their Bagna Cauda sauce, which they serve with the perfectly cooked eggs and crunchy, yet soft potato hash. The sauce isn't as salty as you might think. The anchovies just provide the perfect seasoning with a bit of that lovely anchovy fishyness. Boiling the 8 garlic cloves in milk, also somewhat tones down the garlic flavour.
The trick to this breakky is all about timing. You'll need to have about 4 or 5 pans on the go at the same time, so if you enjoy a bit of pressure before breakfast on a weekend, this is a fun one to have a go at! Pity I can't make coffee at home as good as the one Jamie had at Proud Mary!
*4 Desiree Potatoes, peeled and halves
*1/4 Bunch chives, finely chopped, plus extra to serve
*About 50g of Butter, melted, plus 30g extra for the spinach
*12 Rashers of Streaky Bacon
4 Handfuls of Baby Spinach
8 Garlic Cloves
25g Anchovies in a little oil
50ml single cream
1 small sprig of rosemary
1 Boil the potatoes in salted water until almost cooked, then drain, steam dry and set aside to cool. Do not overcook - you'll be grating the potatoes and want to grate into strands, not collapse. When the potatoes are cold, frate on the thick side of a box grater, Place in a mixing bowl and combine with the chives, then season well. Shape the mixture into 4 patties.
2 Get a pan of water on the boil, ready to poach your eggs. Place the potato cakes into a hot frying pan or grill plate. Flatted them down, spoon over a little melted butter and cook for 3 - 5 minutes, until crisp and golden underneath. Flip and shape into flat squares.
3 For the bagna cauda, simmer the garlic in 100ml of milk for about 5 minutes until soft, then remove with a slotted spoon, discarding the milk. Blend the anchovies, garlic, cream and 50ml of milk with a hand blender until smooth. Transfer to a pan then simmer the sauce with the rosemary until it thickens very slightly, keep warm.
4 Cook the bacon to your liking in another pan, wilt the spinach with the 30g butter and some black pepper. Poach your eggs.
5 To serve, place a potato hash on each plate. Top with a poached egg, then bacon and spinach. Drizzle generously with the hot bagna cauda.