Recipe

Bubble And Squeak With Poached Eggs And Hollandaise Sauce Recipe

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Ingredients

Directions

Step #1 Boil the potatoes in water for 20 mins or until tender.
Step #2 Drain thoroughly & return to the saucepan.
Step #3 Mash the potatoes & beat in the milk & butter.
Step #4 Heat 30ml (2tbsp) of the oil in a frying pan, add the onion & leek & cook carefully for 10 mins or until soft.
Step #5 Cook the cabbage in boiling water for 5 mins, until tender.
Step #6 Drain thoroughly.
Step #7 Mix together the mashed potato, leek, the onion, cabbage & egg.
Step #8 Spice up this with salt, pepper & nutmeg.
Step #9 stir in the the sliced ham.
Step #10 Heat the remaining oil in a heavy (preferably non-stick) frying pan.
Step #11 Add the mixture & press down flat into the hot oil.
Step #12 Cook slowly for 10-15 mins to heat through & allow a crust to form on the underside.
Step #13 Turn out onto a plate & return to the pan to brown the other side.
Step #14 Cut into wedges & serve on warmed plates with Florette crispy green salad.
Step #15 --.
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