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Poached eggs with smoked salmon and bubble & squeak

Contains pork – recipe is for non-Muslims only
Create a potato hash with a difference. The addition of cabbage ramps up the texture and nutrition, and swap bacon for leaner fish

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 310
  • Carbohydrates 29
  • Saturated Fat 2
  • Sugar 5
  • Protein 19
  • Fat 13
  • Fibre 4
  • Salt 2

Nutrition per serving

  • Calories 310
  • Carbohydrates 29
  • Saturated Fat 2
  • Sugar 5
  • Protein 19
  • Fat 13
  • Fibre 4
  • Salt 2

Ingredients

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

Method

  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.

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