Hello lovely readers!
Today, I’m bringing you a classic British breakfast dish that’s perfect for a leisurely weekend brunch or a comforting supper: Bubble and Squeak with Poached Eggs and Crumbled Black Pudding. It’s a dish that truly embodies the essence of traditional British cuisine—simple, hearty, and absolutely scrumptious.
There’s something magical about the humble Bubble and Squeak. It’s a brilliant way to make the most of leftover vegetables, transforming them into a delightful golden crispiness that everyone loves. For me, this dish takes me back to cozy mornings at home, savoring the warmth and flavors that this meal offers.
The name “Bubble and Squeak” is as playful as the dish itself and is said to originate from the sounds it makes while cooking. The components are straightforward—boiled potatoes and cabbage, mashed together and fried until crispy. The beauty of this dish is its versatility; you can add any leftover veggies you have, making it a real waste-not-want-not kind of meal.
Accompanying these crispy delights, I’ve added poached eggs. Soft, gooey yolk spilling over the savory, crispy base is simply irresistible. And to elevate it to the next level, I’ve added some crumbled black pudding—an iconic British ingredient for those who fancy a more indulgent breakfast.
Now, if you’re new to cooking or the whole idea of poaching eggs has had you avoiding them, fear not! It might take a couple of tries to get it just right, but once you’ve got the hang of it, you’ll be serving perfect poached eggs every time.
What I love most about preparing dishes like this is how they invite you to mix things up. Got some leftover ham or turkey? Throw it in! A handful of fresh herbs from the garden will only make it better, adding a pop of color and a burst of flavor.
As we tuck into our plates of Bubble and Squeak, it’s about more than just eating. It’s a nod to tradition and creativity, using what’s on hand to create something memorable and delicious. So next time you’re wondering what to do with those leftovers, consider this recipe. It’s a tasty way to reduce waste and enjoy a meal that feels like a warm hug.
I hope you enjoy making this as much as I do. Let me know how yours turns out!
Happy cooking!
Best wishes, Al 🌿🍳
Ingredients
– 500g potatoes, peeled and chopped
– 300g green cabbage, finely sliced
– 2 tablespoons vegetable oil
– 4 large eggs
– 150g black pudding, crumbled
– Salt, to taste
– Black pepper, to taste
– 1 tablespoon vinegar (for poaching eggs)
– Fresh parsley, chopped, for garnish (optional)
Method
1. **Boil the Potatoes**: Place the chopped potatoes in a large pot of salted boiling water. Cook for about 12-15 minutes, or until tender. Drain and set aside.
2. **Cook the Cabbage**: In the same pot, add the sliced cabbage to the remaining water and blanch for 2-3 minutes until just tender. Drain well and set aside.
3. **Mash and Combine**: In a large bowl, mash the potatoes slightly, leaving some texture. Add the cabbage, season with salt and pepper, and mix thoroughly.
4. **Prepare Bubble and Squeak**: In a large non-stick frying pan, heat the vegetable oil over medium heat. Add the potato and cabbage mixture, pressing down to form a flat, pancake-like shape. Cook for 8-10 minutes on each side until golden and crispy.
5. **Prepare the Black Pudding**: In a separate pan, cook the crumbled black pudding over medium heat for 4-5 minutes until crispy. Set aside.
6. **Poach the Eggs**: In a saucepan, bring water with 1 tablespoon of vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
7. **Serve**: Cut the bubble and squeak into wedges and plate. Top each portion with a poached egg and sprinkle with crispy black pudding. Garnish with fresh parsley if desired. Serve immediately.
