Name: Poached eggs with smoked salmon and bubble & squeak
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 1 tbsp rapeseed oil; 140g white cabbage finely chopped; 2 spring onions finely sliced; 300g whole new potato; 1 tbsp snipped chives; 2 medium eggs at room temperature; 75g smoked salmon

Ingredients

2 serv.

1 tbsp rapeseed oil
140g white cabbage finely chopped
2 spring onions finely sliced
300g whole new potato
1 tbsp snipped chives
2 medium eggs at room temperature
75g smoked salmon

Instructions

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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.