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Bubble and Squeak with Poached Eggs

Make bubble and squeak with poached eggs, from the first ingredient to the finished dish.

1 serving · 7 ingredients · 3 steps

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Bubble and Squeak with Poached Eggs, plated and ready to serve. — The finished recipe. Bubble and Squeak with Poached Eggs

Ingredients 1 to 6 for bubble and squeak with poached eggs arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for bubble and squeak with poached eggs arranged separately on a dark worktop. — Ingredients 7 to 7. Lots Black pepper

Bubble and Squeak with Poached Eggs, preparation step 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. — Step 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.

Bubble and Squeak with Poached Eggs, preparation step 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. — Step 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.

The finished bubble and squeak with poached eggs. — Step 3. Poach the eggs in barely simmering water for three minutes while the second side cooks, and sit them on the cakes.

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