Brussels bubble & squeak with poached egg
Brussels sprouts make a great substitute for cabbage in bubble and squeak and it’s a good way of using up cooked leftovers
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
- 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.
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
Recipe from olive magazine, February 2007.
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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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This is a posh version of bread and butter pudding, rich with cream and vanilla - great for using up any excess Christmas panettone
53
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
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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23 December 2008
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26 December 2008
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