Poached eggs with smoked salmon and bubble & squeak
Contains pork – recipe is for non-Muslims only
Create a potato hash with a difference. The addition of cabbage ramps up the texture and nutrition, and swap bacon for leaner fish
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Prep:5 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 310
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fat 13g
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saturates 2g
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carbs 29g
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sugars 5g
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fibre 4g
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protein 19g
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salt 2g
Ingredients
- 1 tbsp rapeseed oil
- 140g white cabbages, finely chopped
- 2 spring onions, finely sliced
- 300g whole new potatoes
- 1 tbsp snipped chives
- 2 medium eggs, at room temperature
- 75g smoked salmon
Method
Cook the potatoes in a pan of boiling water until tender, then drain.
Heat the oil in a non-stick frying pan or wok. Sweat the cabbage and the spring onions in the pan for a couple of mins. Meanwhile, chop and squash the potatoes roughly, then add to the pan along with the chives. Cook for 4-5 mins, flip it over (don’t worry if it breaks) and cook for a further 4-5 mins.
Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.
To serve, divide the bubble & squeak between 2 plates, place the smoked salmon and poached eggs on top and grind over a little black pepper, to taste.