Bubble & Squeak

by Annie M December 13, 2018

Bubble & Squeak

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 
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

  1. Fry the thinly diced shallot, leftover vegetables and Rub Me Tender together and then mix into the mash
  2. Add 1tbsp of the plain flour and 1 egg yolk to the mash mixture and form into patties 
  3. Coat the patties in leftover flour and fry in butter for 2 minutes on each side
  4. Sauté the spinach in butter
  5. Meanwhile poach 2 eggs
  6. To make the hollandaise sauce, melt the butter in a bowl over a pan of boiling water
  7. 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
  8. To serve place a patty on the plate with some sautéd spinach, topped with a poached egg and hollandaise sauce

Christmas Bubble & Squeak





Annie M
Annie M

Author


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