Brussels Bubble And Squeak With Poached Egg Recipe

Brussels bubble and squeak with poached egg

  • serves 4
  • Easy

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


Rustle up this brussels bubble and squeak, then check out our classic bubble and squeakkimchi bubble and squeak cakes, bubble and squeak stuffing and more roast dinner leftovers recipes.



  • onions 2 small, halved and sliced
  • butter
  • potatoes 400g, cooked and crushed
  • brussels sprouts 200g, cooked and roughly chopped
  • eggs 4


  • Step 1

    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.

  • Step 2

    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.