Brussels bubble & squeak with poached egg

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olive magazine

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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.
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.

Know-how

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.

Per serving

241 kcalories, protein 12.2g, carbohydrate 24.4g, fat 11.2 g, saturated fat 4.1g, fibre 4.2g, salt 0.68 g

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• CAROLE

  23 December 2008

  CAROLE rated this recipe

  

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• sue

  26 December 2008

  sue commented on this recipe

  Lovely recipe, I just added cracked peppers and it was very tasty I have also added a bit of chilli sauce when I have served for a supper dish

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Ingredients

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

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

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

Per serving

241 kcalories, protein 12.2g, carbohydrate 24.4g, fat 11.2 g, saturated fat 4.1g, fibre 4.2g, salt 0.68 g

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