Hello fellow food aficionados!
Today, I’m inviting you to join me on a delectable journey to the heart of British comfort food with a dish that is close to my heart: Classic Bubble and Squeak. With crispy bacon and perfectly poached eggs, this meal is a weekend brunch dream come true.
Being a 30-year-old dad of four in the bustling UK household, my kitchen is often a whirlwind of activity, laughter, and, dare I say, the occasional food fight. But amid the chaos, there’s a simple pleasure in bringing a bit of nostalgia to the table. Bubble and Squeak is one of those dishes that instantly transports me back to my childhood days. It’s hearty, wholesome, and packed with flavors that seem to hug you from the inside out.
The beauty of Bubble and Squeak lies in its simplicity and versatility. Traditionally, it’s a recipe that helps make good use of leftovers from a Sunday roast, but it’s equally delightful when made from scratch. The name itself brings a smile to my face – ‘Bubble’ refers to the bubbling of the cabbage as it cooks, and ‘Squeak’ is the delightful sound it makes in the pan.
Let’s dive into the recipe, shall we?
### Ingredients:
– 500g potatoes, peeled and diced
– 300g green cabbage, shredded
– 150g bacon, chopped
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 4 large eggs
– 3 tbsp olive oil
– Salt, to taste
– Black pepper, to taste
– Fresh parsley, chopped (optional, for garnish)
### Method:
1. **Boil Potatoes and Cabbage:**
– Place 500g of diced potatoes in a large pot, cover with water, and add a pinch of salt.
– Bring to a boil and cook for 10-12 minutes until tender.
– Add 300g shredded cabbage to the pot in the last 3 minutes of cooking.
– Drain the potatoes and cabbage, then mash them together lightly. Set aside.
2. **Cook Bacon:**
– In a large frying pan, heat 1 tbsp olive oil over medium heat.
– Add 150g chopped bacon and cook until crispy, about 5-7 minutes.
– Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
3. **Sauté Onion and Garlic:**
– In the same pan with the bacon fat, add 1 large finely chopped onion and cook until softened, about 5 minutes.
– Add 2 cloves of minced garlic and cook for another minute, until fragrant.
4. **Combine and Fry:**
– Add the potato and cabbage mixture back into the frying pan.
– Mix in the cooked onion, garlic, and bacon.
– Press the mixture down in the pan to form a large pancake.
– Cook for 8-10 minutes on medium heat, until the bottom is golden and crispy.
– Flip the mixture over and cook for another 8-10 minutes until the other side is also crispy.
5. **Poach Eggs:**
– Fill a small pan with water and bring to a gentle simmer.
– Crack 4 large eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.
– Remove with a slotted spoon and drain on kitchen paper.
6. **Serve:**
– Divide the bubble and squeak onto plates.
– Top each serving with a poached egg.
– Season with salt and black pepper to taste.
– Garnish with fresh parsley, if using.
7. **Enjoy:**
– Serve hot and enjoy your British Brunch Bliss!
There you have it – a classic British dish reimagined for a hearty brunch. The crispy bacon adds a delightful crunch, while the poached eggs bring a rich, creamy element that ties everything together. It’s a meal that leaves everyone feeling satisfied and ready to tackle whatever the day throws at them – whether it’s a game of football with the kids or a relaxing Sunday on the couch.
Give this recipe a try and let me know how it goes in the comments below! Any adaptations or secret ingredients you love to add? I’d love to hear them. Happy cooking!
Cheers,
Al
Ingredients
– 500g potatoes, peeled and diced
– 300g green cabbage, shredded
– 150g bacon, chopped
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 4 large eggs
– 3 tbsp olive oil
– Salt, to taste
– Black pepper, to taste
– Fresh parsley, chopped (optional, for garnish)
Method
1. **Boil Potatoes and Cabbage:**
– Place 500g of diced potatoes in a large pot, cover with water, and add a pinch of salt.
– Bring to a boil and cook for 10-12 minutes until tender.
– Add 300g shredded cabbage to the pot in the last 3 minutes of cooking.
– Drain the potatoes and cabbage, then mash them together lightly. Set aside.
2. **Cook Bacon:**
– In a large frying pan, heat 1 tbsp olive oil over medium heat.
– Add 150g chopped bacon and cook until crispy, about 5-7 minutes.
– Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
3. **Sauté Onion and Garlic:**
– In the same pan with the bacon fat, add 1 large finely chopped onion and cook until softened, about 5 minutes.
– Add 2 cloves of minced garlic and cook for another minute, until fragrant.
4. **Combine and Fry:**
– Add the potato and cabbage mixture back into the frying pan.
– Mix in the cooked onion, garlic, and bacon.
– Press the mixture down in the pan to form a large pancake.
– Cook for 8-10 minutes on medium heat, until the bottom is golden and crispy.
– Flip the mixture over and cook for another 8-10 minutes until the other side is also crispy.
5. **Poach Eggs:**
– Fill a small pan with water and bring to a gentle simmer.
– Crack 4 large eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.
– Remove with a slotted spoon and drain on kitchen paper.
6. **Serve:**
– Divide the bubble and squeak onto plates.
– Top each serving with a poached egg.
– Season with salt and black pepper to taste.
– Garnish with fresh parsley, if using.
7. **Enjoy:**
– Serve hot and enjoy your British Brunch Bliss!
