BREAKFAST | Bubble and Squeak with a Poached Egg

Yummy yum yum! I am a huge breakfast fan even though in the week I often don’t have time for it. But when it comes to the weekend… (I’m pulling an evil villain face) 

I didn’t used to be a fan of bubble and squeak – partly because I thought for some odd reason it had mouse in it. ANY WAY

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped 
  • 1 garlic clove, chopped
  • 100g (3 1/2oz) spinach
  • 1 x 425g pack root veg mash
  • 1/2 tsp smoked paprika, plus extra for serving
  • 20g (3/4oz) butter
  • 2 eggs

Method

Heat the oil in a large frying pan set over a low-medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Meanwhile, put the spinach in a colander and pour over a kettleful of freshly boiled water to wilt. Cool under the cold tap, then squeeze dry and roughly chop.

In a bowl, combine the onion and garlic, root veg mash, paprika, spinach and a little seasoning. Mix well.

In the same frying pan, melt the butter over a medium heat. Add the mash mixture in two halves, shaping into flattened patties with a spatula. Cook for 6-8 minutes on each side, until golden and crisp.

Meanwhile, bring a large pan of salted water to the boil. Reduce the heat to a simmer, then crack in the eggs at separate sides of the pan and cook for 4 minutes*.

Remove the eggs with a slotted spoon and drain on kitchen paper. To serve, top each bubble and squeak with a poached egg and sprinkle with a little extra paprika.

Yum yum yum. Add bacon too (and sausage and tomato and avocado and mushrooms). No judgement. Breakfast is the best. 

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