Greetings Food Explorers!
Today, let’s take a journey back to classic British comfort food with a delightful breakfast treat—Homemade Bubble and Squeak with Poached Eggs. This hearty dish is perfect for those leisurely weekend mornings when you’re craving something both comforting and satisfying.
Ah, bubble and squeak. Is there anything more charmingly British? This traditional dish often graces tables up and down the UK, particularly as a tasty way to use up leftover vegetables. The name itself is said to come from the sound the dish makes while it’s cooking—a delightful “bubble” and the occasional “squeak” as the veggies sizzle away in the pan.
At its heart, bubble and squeak is all about making the most of simple ingredients. It’s a beautiful medley of potatoes, cabbage, carrots, and peas, all fried together to create a golden, crispy masterpiece. And today, we’re giving it an extra flourish with perfectly poached eggs on top. Trust me, the creamy yolks mingling with the crispy vegetables are nothing short of amazing.
So, without further ado, here’s how you can bring this cozy breakfast classic to your own kitchen!
First, we start with our star players—potatoes and cabbage. Peel and cube the potatoes, then give them a good boil until they’re tender and ready to be lightly mashed. This adds that lovely bit of texture without making it a full-on mash. The cabbage, finely shredded, will be our supporting actor, adding freshness and a gentle crunch.
Next up, we sauté our finely chopped onion and minced garlic in a touch of vegetable oil until they become aromatic and translucent. Add in the shredded cabbage and grated carrot, allowing them to soften and mingle with those lovely onion and garlic notes. A handful of peas join the party towards the end, adding a sweet pop of color and flavor.
Here’s where the magic happens—combining the lightly mashed potatoes with our sautéed vegetable mix. Press the mixture down in the skillet to form a large, golden crust. Patience is key here, so let it cook until it turns beautifully crispy on the bottom, then carefully flip to achieve the same on the other side.
While our bubble and squeak is reaching crispy perfection, we turn our attention to poaching the eggs. A gentle simmer with a splash of vinegar helps the eggs hold their shape, and in just a few minutes, we have perfectly poached eggs with beautifully runny yolks.
To serve, simply cut the bubble and squeak cake into generous servings, plate them up, and crown each portion with a poached egg. A sprinkle of fresh parsley adds a touch of color and a hint of freshness.
And there you have it—Homemade Bubble and Squeak with Poached Eggs. It’s a dish that brings together simplicity and comfort in the best possible way. Whether you have it for breakfast, brunch, or even a light supper, it’s sure to delight.
Give it a go, and watch as your senses are treated to the blissful marriage of crispy, savory vegetables and creamy, luscious egg yolk. Happy cooking!
Cheers,
Al
Ingredients
- 2 medium potatoes (about 400g), peeled and cubed
- 200g green cabbage, finely shredded
- 1 medium carrot (about 100g), grated
- 50g frozen peas, thawed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp vegetable oil
- 4 large eggs
- 2 tbsp white vinegar
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Method
- Boil the cubed potatoes in salted water for 10-12 minutes, or until tender. Drain and mash them lightly with a fork.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until translucent.
- Add the shredded cabbage and grated carrot to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the thawed peas and the lightly mashed potatoes. Mix well and season with salt and pepper to taste.
- Using a spatula, press the mixture down into the skillet to form a large, flat cake. Cook for 6-8 minutes on one side until golden brown and crispy.
- Carefully flip the bubble and squeak cake over and cook for another 5-6 minutes on the other side until crispy and heated through.
- In a separate pot, bring about 4 inches of water to a simmer over medium heat. Add the white vinegar.
- Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- Remove the poached eggs with a slotted spoon and drain on paper towels.
- Cut the bubble and squeak cake into servings and plate. Top each serving with a poached egg and garnish with freshly chopped parsley.
- Serve immediately and enjoy!
