Bubble and Squeak with Poached Egg and Hollandaise Sauce

Traditional potato and cabbage patties fried until crispy, topped with poached eggs and rich hollandaise sauce.

Comfort Food Bacon Potatoes Breakfast Eggs Brunch

Estimated Nutrition

Calories

545.6

kcal / serving

2182.4 kcal total

Carbs

31.1g

per serving

124.5 g total

Fat

38.7g

per serving

154.6 g total

Protein

19.6g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

Hollandaise Sauce

ready-made, to serve

Dairy

Butter

150

Full-Cream Milk

piece

Eggs

free-range

Meat

rashers

Streaky Bacon

cut into lardons

NutsSeeds

White Pepper

freshly ground, to taste

Vegetables

675

Maris Piper Potatoes

peeled and cut into chunks

225

Curly Kale

thinly sliced; or spring cabbage

piece

Leek

chopped; or small onion

Method

Boil potatoes in salted water until tender.

Cook cabbage in 1 cm of boiling salted water for 5 minutes until tender.

Drain potatoes and cabbage thoroughly.

Melt butter and cook leeks for 8 minutes until soft.

Rice potatoes into the pan and mix with cabbage, milk, and white pepper.

Fry bacon until crisp and incorporate into the potato mixture to form four patties.

Fry patties for 3 minutes per side until golden brown.

Poach eggs in simmering water with vinegar for 3 minutes and drain.

Serve patties topped with a poached egg and hollandaise sauce.