Vegetarian Recipes

tasty vegetarian (& some seafood) recipes

Bubble & Squeak Cakes with Poached Eggs

February 27th, 2008 · 2 Comments

Among other things in the fridge there was half a cabbage and six eggs. Not ordinary eggs you understand, but eggs generously laid by Dolores, Fifi, Jolene and Daphne. Perfect fresh eggs with deep yellow yolks and firm whites – the likes of which you’ll not find in any supermarket. The cabbage in contrast was ordinary.

Bubble & Squeak Cakes with Poached Eggs

Preparation time: 15 minutes
Cooking time: 35 minutes
Skill level: Easy

Ingredients

  • potatoes
  • cabbage – 150g – shredded
  • 1 medium onion – finely chopped
  • garlic – 2 cloves – crushed
  • butter – generous knob
  • milk – approx 75ml
  • 2 eggs – free range
  • parsley – generous handful
  • plain flour – 2tbsp
  • olive oil
  • s & p

chicken

Not sure if this is Dolores, Fifi, Jolene or Daphne

Start by making the mashed potato in the usual way with milk, butter and the teaspoon of mustard.

Meanwhile chop the onion and garlic and lightly fry in butter for 20 minutes until golden brown.

Also shred the cabbage and boil in salted water for 3-4 minutes or until just tender.

Place the mash, onions, cabbage, flour and chopped parsley in a large bowl and mix together (you will need more parsley than you think). Season to taste.

Divide the mixture into 4 and shape into round cakes on a floured surface.

Gently fry in a heavy-bottomed pan for 4-5 minutes each side. The cakes should now be a lovely golden brown. Keep warm in the oven while you poach the eggs.

2 eggs poaching

A startled pair of eggs poaching in a pan

Half-fill a deep frying pan with water and bring to the boil. Break each egg onto a small plate/saucer and gently tip into the boiling water. Turn down to a simmer and poach for 3-4 minutes.

Remove with a slotted spoon, place on top of the cakes and sprinkle with more chopped parsley.

Eat.

Verdict: Simple, comforting and tasty. Ideal for a lazy mid-week dinner or weekend brunch. Much helped by the luxury of freshly laid eggs. Brown sauce is a good accompaniment.

Drink: Still sleepy and paranoid from the weekend’s drinking … so water.

Entertainment: It’s the penultimate day of ‘Masterchef’ and the final three had to cater for a posh wedding at Blenheim Palace as well as cook ridiculously complex food for a table of Michelin stars. John and Gregg watch over the precedings and comically shout foreboding conjecture at each other. It’s great stuff. Prediction: Thirty-three-year-old James to win easily, eighteen-year-old student Emily to go on to get a double 1st at Oxford, and father-of-two Jonny to have a nervous breakdown.

TV DOES GET BETTER THAN THIS … but not much.

Tags: Breakfast · Brunch · Main Course · Vegetarian

2 responses so far ↓

  • 1 Teeenzzz // Mar 12, 2008 at 1:32 pm

    Two unrelated questions:
    1. Do you put vinegar in the boiling water before poaching?
    2. Do you do your own food photography?

  • 2 richard // Mar 12, 2008 at 5:08 pm

    Hi Teeenzzz

    No and yes.

    You don’t need vinegar or swirling vortices or any other such magic so long as the egg is VERY fresh … straight from the chicken’s vent is best.

    Yes the photography is mine. D looks on bemused as I rush around the flat, dinner in one hand, camera in other, trying to find a suitably lit spot.

    Most food it eaten lukewarm these days.

    Hope this answers your two unrelated questions.

    R

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