Hello dear readers! Today, I’m thrilled to share a dish that’s a true British classic with a bit of a modern twist. We’re diving into the cozy world of “Bubble and Squeak,” but with an indulgent addition – smoked salmon and a perfectly poached egg.
Bubble and Squeak has long been a family favorite, especially on lazy weekend mornings when the hustle and bustle of the workweek is behind us. It’s one of those dishes that feels like a warm hug – hearty, comforting, and ever so satisfying.
The origin of its quirky name hints at the delightful sounds it makes as it cooks – “bubbling” and “squeaking” away in the pan. Traditionally, this dish uses leftover vegetables from a Sunday roast, allowing for a delicious second meal that reduces waste. My version keeps to the traditional roots while adding a little flair.
What I adore about this dish is its simplicity and adaptability. You’ve got your crispy potatoes and cabbage forming a crunchy base, seasoned simply with salt and pepper. But wait, the magic really happens when you introduce the smoked salmon! Its slightly salty and rich flavor beautifully complements the earthiness of the vegetables.
Then, of course, comes the crowning glory – the poached egg. There’s something almost poetic about cutting into a perfectly runny yolk as it lovingly coats everything beneath it. If you’re new to poaching eggs, don’t worry! I’ve got a tried-and-true method that takes just a few minutes without much fuss.
And let’s not forget the sprinkling of fresh chives on top – a pop of color and a mild oniony finish that really ties it all together. It’s the little touches that elevate humble ingredients into something special, don’t you think?
What’s even better is that this dish is quick to pull together, and it’s a great way to involve the kids in the kitchen. My little ones love to help mash the potatoes, and although they might be skeptical about trying smoked salmon, eggs always win them over!
As you whip up this delightful breakfast, I hope you find the same joy and satisfaction that bubble and squeak brings to my family. It’s more than just a meal; it’s an experience, a reminder of those cozy mornings when the kitchen is filled with laughter and love.
Here’s to creating delicious memories and bringing a slice of British comfort to your table! Enjoy your culinary adventure and do share how it turns out.
Until next time, happy cooking!
Ingredients
– 500g potatoes, peeled and cubed
– 300g cabbage, shredded
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 100g smoked salmon slices, torn into pieces
– 4 large eggs
– 1 tablespoon white vinegar
– Salt and pepper to taste
– Fresh chives for garnish (optional)
Method
1. **Prepare the Vegetables**: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 15 minutes or until tender. In the last 5 minutes of cooking, add the shredded cabbage. Drain well and set aside.
2. **Sauté the Onion**: In a large frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5 minutes until soft and translucent.
3. **Combine and Cook**: Add the drained potatoes and cabbage to the frying pan with the onion. Season with salt and pepper. Cook over medium-high heat, pressing down with a spatula occasionally, to form a crust. Cook for 10-15 minutes, stirring halfway through to develop more crispy bits.
4. **Poach the Eggs**: In a separate saucepan, bring water to a gentle simmer and add the white vinegar. Create a gentle whirlpool in the water using a spoon, and carefully crack each egg into the water. Poach for about 3-4 minutes for a runny yolk, or longer according to preference. Remove with a slotted spoon and drain on paper towels.
5. **Assemble the Dish**: Divide the bubble and squeak among four plates. Top each serving with a poached egg and pieces of smoked salmon.
6. **Garnish and Serve**: Sprinkle fresh chives over the top for an optional garnish and serve immediately. Enjoy your hearty British breakfast!
