Brussels sprouts make a great substitute for cabbage in bubble and squeak and it’s a good way of using up cooked leftovers. If starting from scratch, cook the sprouts until just tender with a nice green colour. The poached egg on top makes a great vegetarian main, but you could also serve with sausages or bacon
Cook the onions in a knob of butter until really soft. Mix with the potatoes and sprouts, season well, then form into 4 rough, flat cakes. Melt a knob of butter in a non-stick frying pan. Fry the cakes until golden and crusted on both sides. Keep warm in a low oven while you poach the eggs.
Bring a wide, shallow pan of water to a simmer, crack in the eggs then turn down the heat and leave for 6-8 minutes until cooked. Drain well, then top each cake with a poached egg and serve.