Bubble and squeak cakes with smoked salmon and poached eggs
- Preparation and cooking time
- Prep:
- Cook:
- plus 30mins chill time
- Serves 2 - 3
Ingredients
- 500g floury potatoes, cubed
- 200g cavolo nero, tough stalks removed, chopped
- 4 spring onions, finely chopped
- 25g butter
- 1/4 tsp nutmeg
- 1 tbsp rapeseed oil
- 2-3 eggs
- A good splash of white wine vinegar
- 2-3 slices of smoked salmon
- 2-3 wedges of lemon to serve
Method
- STEP 1
Boil potatoes until soft and, at the same time, ideally, steam the cavolo nero over same pan (or boil in salted water) for 8-10mins, until tender. Drain and set both aside. To the potatoes, add butter, nutmeg and season. Mash until smooth. Stir in cavolo nero and spring onions.
- STEP 2
Roll mixture into balls, place on a plate and push down to form ‘cakes’. Put in fridge for 30mins then place on a lined baking sheet.
- STEP 3
Heat oil in a frying pan, gently add the cakes and cook for 3-5mins on one side until a crust forms. Flip over and repeat. Remove with a spatula once cooked, add to plates, and keep warm in oven.
- STEP 4
Boil a saucepan of water, add 1 tsp of salt and a good splash of white wine vinegar. Gently crack the eggs into the water, boil for 30secs then simmer for 2mins.
- STEP 5
Lay a salmon slice and an egg on top of each cake. Season and serve with a wedge of lemon.
