### Welsh Wonder: Classic Laverbread Cakes with Crispy Bacon and Poached Eggs
Hello, lovely readers! 😊 Al here, back with another delightful recipe that combines a dash of tradition with a sprinkle of modern flair. Today, we’re diving into the rich culinary heritage of Wales to bring you Classic Laverbread Cakes with Crispy Bacon and Poached Eggs. If you’re a fan of hearty, comforting breakfasts, this one’s for you!
#### A Taste of Wales
Living in the UK has its perks, and one of them is access to such a variety of regional dishes. Laverbread, made from seaweed, is a Welsh delicacy that you simply must try. When combined with oats and served with crispy bacon and poached eggs, it creates a dish that’s both nutritious and full of flavour. Plus, it’s always fun to introduce the kids—Edward, Alexander, Barnaby, and little Phillipa—to unique foods from our own culture.
#### Ingredients You’ll Need
Here’s what you’ll need to whip up this comforting breakfast (or brunch, if you’re like us and sometimes have slow mornings):
– **250g Welsh laverbread (seaweed)**
– **200g rolled oats**
– **1 medium onion, finely chopped**
– **1 egg, beaten**
– **200g streaky bacon**
– **4 large eggs (for poaching)**
– **1 tbsp olive oil**
– **Salt and black pepper, to taste**
– **Vinegar (a splash for poaching eggs)**
#### Let’s Get Cooking!
**1. Prepare the Laverbread Cakes:**
– In a large bowl, mix the laverbread, rolled oats, finely chopped onion, beaten egg, salt, and black pepper until well combined.
– Shape the mixture into small patties, about the size of your palm. This is a great step to get the little ones involved too—they love helping out!
**2. Cook the Bacon:**
– Heat a large frying pan over medium-high heat.
– Add the streaky bacon and cook until crispy, about 5-7 minutes. Remove and set aside on a paper towel to drain any excess fat.
**3. Fry the Laverbread Cakes:**
– In the same pan, add a tablespoon of olive oil.
– Add the laverbread cakes to the pan and fry until golden and crispy, about 3-4 minutes on each side. Remove and set aside.
**4. Poach the Eggs:**
– Bring a saucepan of water to a gentle simmer and add a splash of vinegar.
– Crack an egg into a small bowl, creating a whirlpool in the water with a spoon.
– Gently slide the egg into the simmering water. Poach for about 3 minutes for a runny yolk or longer if you prefer. Using a slotted spoon, remove the poached egg and set aside. Repeat with remaining eggs.
**5. Assemble the Dish:**
– Place the laverbread cakes on a serving plate.
– Top each cake with a poached egg and crispy bacon.
And there you have it—a beautiful plate of Welsh laverbread cakes, ready to tantalise your taste buds. The savoury, earthy flavours of the cakes paired with the salty crispiness of bacon and the lusciousness of poached eggs are simply divine.
I find that this dish always brings a sense of warmth and comfort, perfect for those leisurely Saturday mornings when the whole family is home. Plus, it’s a fantastic way to introduce the kids to traditional Welsh cuisine in a way that’s both fun and delicious.
So, next time you’re pondering what to make for breakfast, give this recipe a try. I’d love to hear how it turns out for you and if your family enjoyed it as much as mine did. Leave a comment below or share your photos on social media—don’t forget to tag @AlsCookingBlog!
Happy cooking,
Al
Ingredients
### Ingredients
– 250g Welsh laverbread (seaweed)
– 200g rolled oats
– 1 medium onion, finely chopped
– 1 egg, beaten
– 200g streaky bacon
– 4 large eggs (for poaching)
– 1 tbsp olive oil
– Salt and black pepper to taste
– Vinegar (a splash for poaching eggs)
Method
### Method
1. **Prepare the Laverbread Cakes:**
– In a large bowl, mix the laverbread, rolled oats, finely chopped onion, beaten egg, salt, and black pepper until well combined.
– Shape the mixture into small patties, about the size of your palm.
2. **Cook the Bacon:**
– Heat a large frying pan over medium-high heat.
– Add the streaky bacon and cook until crispy, about 5-7 minutes. Remove and set aside on a paper towel to drain any excess fat.
3. **Fry the Laverbread Cakes:**
– In the same pan, add a tablespoon of olive oil.
– Add the laverbread cakes to the pan and fry until golden and crispy, about 3-4 minutes on each side. Remove and set aside.
4. **Poach the Eggs:**
– Bring a saucepan of water to a gentle simmer and add a splash of vinegar.
– Crack an egg into a small bowl, creating a whirlpool in the water with a spoon.
– Gently slide the egg into the simmering water. Poach for about 3 minutes for a runny yolk or longer if you prefer.
– Using a slotted spoon, remove the poached egg and set aside. Repeat with remaining eggs.
5. **Assemble the Dish:**
– Place the laverbread cakes on a serving plate.
– Top each cake with a poached egg and crispy bacon.
– Serve immediately and enjoy!
