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Poached eggs with smoked salmon and bubble & squeak

Poached eggs with smoked salmon and bubble & squeak

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Create a potato hash with a difference. The addition of cabbage ramps up the texture and nutrition, and swap bacon for leaner fish

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal310
fat13g
saturates2g
carbs29g
sugars5g
fibre4g
protein19g
salt2g
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Ingredients

Method

  • STEP 1

    Cook the potatoes in a pan of boiling water until tender, then drain.

  • STEP 2

    Heat the oil in a non-stick frying pan or wok. Sweat the cabbage and the spring onions in the pan for a couple of mins. Meanwhile, chop and squash the potatoes roughly, then add to the pan along with the chives. Cook for 4-5 mins, flip it over (don’t worry if it breaks) and cook for a further 4-5 mins.

  • STEP 3

    Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.

  • STEP 4

    To serve, divide the bubble & squeak between 2 plates, place the smoked salmon and poached eggs on top and grind over a little black pepper, to taste.

Goes well with

Recipe from Good Food magazine, July 2014

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Overall rating

Rating: 4 out of 5.6 ratings
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