Bubble and squeak with poached egg
My pimped up version of the Boxing Day classic is guaranteed to supercharge your leftover vegetables. This recipe is for one but it's easily doubled. I used a combination of leftover roast potatoes, carrots, peas, sprouts, red cabbage, swede, parsnips and even Yorkshire puddings and added smoky paprika for an extra flavour bomb. The bubble and squeak is then pan-fried in rosemary-scented olive oil until dark and crispy, and topped with a runny poached egg. Heaven on a plate!
Ingredients
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2 tsp
olive oil
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1 sprig
fresh rosemary
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275g
leftover vegetables
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1/2 tsp
smoked paprika (plus extra for sprinkling)
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1
large free-range egg
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TO SERVE
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Flat-leaf parsley, leaves only, finely chopped (optional)
Directions
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Heat the olive oil in a small non-stick frying pan over a medium heat. Pull the rosemary leaves from the stalk and add to the pan.
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Toss the rosemary in the oil, then leave to sizzle and crisp up for 2 minutes. Remove with a slotted spoon and set aside.
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Sprinkle the smoked paprika over the leftover vegetables and mash roughly with a fork until well combined. Tip the bubble and squeak into the pan, then flatten down with a spatula to form an even layer. Leave to cook undisturbed for 4 minutes or until a crust forms underneath.
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Rough up with a fork and scoop the crispy bits back into the mashed vegetables. Pat down with a spatula to flatten again and leave to cook undisturbed for 4 minutes. Repeat the process once more or until golden and crisp. If the mixture starts to break up (which it will), just push it back together.
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Once cooked, flip out onto a plate while you heat a large pan of water. When it reaches a rolling boil, create a whirlpool with a fork and crack the egg in. Simmer for 2 minutes and 30 seconds for a runny yolk. Remove with a slotted spoon and drain carefully on kitchen paper.
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Place the poached egg on top of the bubble and squeak and sprinkle with smoked paprika and crushed black pepper. Garnish with the crispy rosemary leaves and some fresh parsley leaves before serving.
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