Bubble & Squeak with Poached Eggs
This twist on traditional Bubble & Squeak makes the perfect breakfast.
300g whole baby potatoes
300g seasonal vegetables, such as leeks, curly kale, cabbage, carrots, broccoli, peas, Brussels sprouts, prepared and finely chopped
2 teaspoons snipped chives
3 spring onions, trimmed and finely sliced
freshly ground black pepper
2 teaspoons groundnut oil
4 free-range eggs, at room temperature
Cook the potatoes in a pan of boiling water for 12-15 minutes until tender. Meanwhile, steam the vegetables in a steamer over the pan of potatoes for 7-10 minutes. Drain the potatoes and leave to cool. When the potatoes are cool enough to handle, roughly chop or smash.
Return the potatoes to the pan over a low heat for 1-2 minutes to dry out. Stir in the cooked vegetables, chives, sage and spring onions. Season with black pepper.
Heat the groundnut oil in a large non-stick frying pan. Add the bubble and squeak mixture and press onto the base of the pan. Cook over a medium heat for 4-5 minutes. Flip it over (it doesn’t matter if it breaks, as it doesn’t have to be in one piece) and cook for a further 4-5 minutes until golden, bubbling and squeaking!
When the bubble and squeak is nearly cooked, poach the eggs. Bring a pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs gently into the pan (or crack into cups first). Simmer gently for 3 minutes until the white is cooked and the yolk is just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.
Spoon the bubble and squeak into the centre of four warmed serving plates and lay the poached eggs over the top. Grind over a little black pepper to taste.
This recipe is from Jennifer’s book, The Diet For Food Lovers. available on Amazon (The Orion Publishing Group). Jean Cazals Photography.