Poached eggs with smoked salmon and bubble & squeak
Prep
5 mins
Cook
15 mins
Servings
2
Difficulty
Easy
This is one of my favourite quick breakfasts when I want something that feels a bit special without spending ages in the kitchen. The beauty of it is that the whole thing comes together in just twenty minutes, making it perfect for a leisurely weekend morning that doesn't require much planning. Bubble and squeak is traditionally a way to use up leftovers, but I love making it fresh because the cabbage is packed with vitamin C and keeps everything wonderfully light and crispy. Topped with silky poached eggs and smoked salmon, it's become my go to dish when I want to impress without the fuss.
Ella x
Ingredients
- 1 tbsprapeseed oil
- 140 gwhite cabbage finely chopped
- 12 spring onions finely sliced
- 300 gwhole new potato
- 1 tbspsnipped chives
- 2 mediumeggs at room temperature
- 75 gsmoked salmon
Detail level
Instructions
- 1
Cook the potatoes in a pan of boiling water until tender, then drain.
- 2
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.
- 3
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.
- 4
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.
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