Brussels bubble and squeak with poached egg

Name: Brussels bubble and squeak with poached egg
Total time: 20 min
Yield: serves 4
Ingredients: onions 2 small, halved and sliced; butter; potatoes 400g, cooked and crushed; brussels sprouts 200g, cooked and roughly chopped; eggs 4

20 minutes
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

March 25, 2015 at 4:07 pm

Ingredients

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

Method

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.