Bubble and Squeak with Poached Eggs
Makes 1 serving

INGREDIENTS
200 g Boiled potato (Cold from the fridge. Warm potato will not hold a shape. Cooked weight.)
100 g White cabbage (Cooked. Leftover greens of any kind work: sprouts, kale, savoy.)
30 g Spring onion
2 large, about 110 g Egg
8 g Rapeseed oil
To taste Salt
Lots Black pepper

METHOD
1. Crush the potato roughly with a fork, chop the cabbage and mix both with the spring onion, salt and a lot of pepper. Press into two flat cakes.
2. Heat the oil in a non-stick pan over a medium-high heat and fry the cakes for five minutes a side without moving them, until the crust is deep brown.
3. Poach the eggs in barely simmering water for three minutes while the second side cooks, and sit them on the cakes.

Contains eggs.

RECIPE NOTES
The crust is where the flavour is, and it only forms if the cake is left alone. Nudging it early breaks it up into fried mash.
Boiled potato is 72 kcal per 100 g, so 200 g of it and the eggs still land at 406. The same thing made with roast potatoes is nearer 500.

Full recipe: https://www.getfuel8.com/recipes/bubble-and-squeak-poached-eggs
