Squash and pancetta squeak with poached eggs

  • serves 2
  • A little effort

Bubble and squeak is a classic way to use up your leftovers. We have a delicious squash and pancetta squeak that gives plenty of colour and flavour to your dish. Top with poached eggs for a delicious brunch or all-day breakfast idea.



  • butternut squash 250g, peeled and chunked
  • potato 1 large (about 250g), peeled and chunked
  • butter 25g
  • spring onions 1 bunch, including green bits
  • pancetta 70g
  • eggs 2, poached to serve
  • chilli sauce to serve


  • Step 1

    Steam the squash and potato until just tender. Cool and tip into a bowl.

  • Step 2

    Heat the butter in a small frying pan (about 20cm). Cook the spring onions and pancetta until golden then tip into the squash mix and roughly mash everything together. Season.

  • Step 3

    Heat a little more butter in the frying pan and add the squash mix, packing down into a cake. Fry until golden on the bottom then slide out onto a plate, flip over and fry the other side. Cut into 4 wedges and serve 2, each topped with a poached egg and some chilli sauce.

Nutritional Information

  • Kcals 360
  • Fat 21.1g
  • Carbs 31.1g
  • Fibre 5.7g
  • Protein 11g
  • Salt 1.3g