Boxing Day Brunch | Mash Direct

What you need

Chilli Baby Potatoes , Red Cabbage & Beetroot

Ingredients

2 packs of Mash Direct Chilli Baby Bakes (or leftover potatoes)
1 pack of Mash Direct Red Cabbage & Beetroot
400g leftover Christmas glazed ham, fat removed and cut into bite sized pieces
100g frozen peas, defrosted
100g scallions, washed, trimmed and finally chopped
4 eggs
For The Cheese Sauce
570ml milk
25g plain flour
50g butter, cut into chunks
1 tablespoon Dijon mustard
75g grated cheddar
40g grated parmesan

Recipe method

• Preheat oven and cook the Mash Direct Chilli Baby Bakes as per packet instructions.
For the cheese sauce
• Heat the milk in a saucepan over a moderate heat. Add the flour, butter, Dijon mustard and bring to a simmer. Whisk continuously until the sauce is thick, smooth and glossy. Season with salt and pepper.
• Turn the heat down to its lowest setting and cook very gently for 5 minutes, stirring continuously. Stir in the grated cheddar and parmesan.
For the poached eggs
• Half fill a saucepan with water and bring to a gentle simmer. Break in the eggs, one at a time and set the timer for 2 minutes, let the water barely simmer.
• Remove the pan from the heat and set a timer for 10 minutes. Remove with a slotted spoon.
To serve
• Tip the Chilli Baby Bakes into a large bowl with cheese sauce, ham, peas, scallions and mix well.
• Arrange onto warm serving plates, top with poached eggs and serve.
• Cook Mash Direct Red Cabbage & Beetroot as per packet instructions and serve.

Make it a meal.

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15 - 20 minutes

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30-45 minutes

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40 minutes

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Easy

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