Bubble and Squeak Stacks with Poached Eggs and Mustard Hollandaise Recipe - Great British Chefs

Ingredients

• 100g of bacon lardons
• 1 shallot, finely diced
• 250g of cooked cabbage, chopped
• 250g of roast potato, chopped
• 4 Freshlay Farms Golden Yolker® eggs, plus 1 egg, lightly beaten
• salt and pepper
• oil, for frying
• chives, to garnish
• 2 Freshlay Farms Golden Yolker® egg yolks
• 1/2 tbsp of lemon juice
• 1/4 tsp Dijon mustard
• 1 tsp wholegrain mustard, heaped
• 1 pinch of salt
• 75g of unsalted butter, melted