Bubble & Squeak with Crispy Bacon & Poached Egg

Ingredients

For 2 portions

• 🥔 400g potato
• 🥬 200g green cabbage
• 🧅 80g onions
• 🏺 2 Tbsp olive oil
• 🥓 100g smoked bacon
• 🍳 2 large egg
• 🍅 150g cherry tomatoes
• 🥬 40g rocket
• 🧂 0.75 Tsp salt
• 🌿 0.5 Tsp black pepper

Method

1. Peel the potatoes, cut into chunks and boil for 15–18 minutes until tender. Shred the cabbage and boil or steam for the last 4 minutes. Drain well and let steam dry, then roughly mash together with the salt and pepper. (Leftover roast potatoes and greens work perfectly.)
2. Finely chop the onion. Heat 1 tablespoon of the oil in a frying pan and cook the onion for 5 minutes until soft, then mix it into the mash. Shape into 2 large patties about 2 cm thick.
3. Cut the bacon into small lardons. Fry in the dry pan over medium heat for 5–6 minutes until crispy. Lift out, leaving the fat. Add the cherry tomatoes and cook for 3–4 minutes until blistered; set aside.
4. Add the remaining oil to the pan. Fry the patties over medium heat for 5–6 minutes per side without moving them, until a deep golden crust forms.
5. Poach the eggs: bring a pan of water to a bare simmer, stir to make a gentle whirlpool and crack in one egg at a time. Cook for 3 minutes for a runny yolk, then lift out with a slotted spoon and drain on kitchen paper.
6. Serve each bubble and squeak on a bed of rocket with the tomatoes, topped with a poached egg and the crispy bacon.