I am so flipping proud of myself, as I had the chance to go out for a meal on a wild night of no children at home, But I was really sensible ( or sad !) and said There is so much food in the fridge to use up instead, that I couldn’t justify it.
So, we saved a fortune as I was Hank Marvin, and that would of meant a starter, main and pudding, I didn’t contribute to food waste and it was bloody gorgeous !
I had previously picked up a heap of yellow sticker donning items at Co-op and fancied something a bit greasy spoon come posh, so this was my little creation, that I hope you enjoy, as much as we did ( Or was it the lack of squabbling kids ? ).
You will need……
4 muffins sliced in half.
2 capfuls White wine vinegar
1 Tbsp Coarse mustard
1 Tbsp. honey
2 Tbsp BBQ sauce
We are going to start with the Hollandaise sauce as this is a main part of the dish as it really sets it off, so firstly, Separate two eggs and place the yolks into a bowl.
In a pan, Melt the butter and place to the side.
Put some boiling water in a pan and place the egg yolks in the dish over the water.
This part requires 100% effort as you have to constantly whisk until the sauce is done, so you will start off by slowly adding the butter and the mustard. Mix it all until you get a lovely smooth consistency, add two capfuls of the white wine vinegar and remove from the heat, and cover with some cling film.
In a bowl, add the BBQ sauce and honey to the ham and mix well, cover loosely with some cling film and pop this into a microwave to warm through.
Put a pan of boiling water over some heat and add a drop of vinegar, ready to poach the eggs.
Slice the Muffins and toast.
When your muffins are nice and golden, put the Hollandaise onto a gentle heat to warm through and start to assemble the stacks. Put the Rocket ontop of the muffin, followed by the warm ham and then the Hollandaise, quickly followed by the Poached egg.
Add a sprinkle of black pepper and salt and enjoy your Posh Pork stack for pennies !
If you enjoyed this, have a gander at this….