Bubble & Squeak

Stuck on what to do with those leftover brussels? Add them into these potato cakes with a poached egg and homemade hollandaise sauce, for a sophisticated Boxing Day breakfast.

PREP TIME: 15 min
COOK TIME: 10 min

SERVES: 2

Ingredients

For the Bubble & Squeak

200g mashed potato
1 shallot, diced
100g leftover brussels sprouts, carrots, parsnips, diced
1tsp Rub Me Tender
1tbsp plain flour
1 egg yolk
50g spinach
2 eggs

For the Hollandaise sauce

1tbsp plain flour
2 egg yolks
1tbsp white wine vinegar
150g melted butter

Directions

Fry the thinly diced shallot, leftover vegetables and Rub Me Tender together and then mix into the mash
Add 1tbsp of the plain flour and 1 egg yolk to the mash mixture and form into patties
Coat the patties in leftover flour and fry in butter for 2 minutes on each side
Sauté the spinach in butter
Meanwhile poach 2 eggs
To make the hollandaise sauce, melt the butter in a bowl over a pan of boiling water
In a new bowl over a pan of low simmering water add remaining egg yolks and whisk, add the white wine vinegar and whisk again, then add the butter slowly whilst whisking to create a creamy thick sauce. Season to taste
To serve place a patty on the plate with some sautéd spinach, topped with a poached egg and hollandaise sauce