Bubble & Squeak Cakes with Smoky Bacon, Poached Eggs and Hollandaise Sauce

A delicious brunch and a fantastic alternative to the “classic” Eggs Benedict!

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

Bubble & Squeak Cakes

500g floury potatoes, peeled & chopped

125g green cabbage, shredded

1 tbsp olive oil, plus extra to fry the potato cakes

3 rashers of smoked bacon, chopped

1 shallot, peeled & chopped

2 cloves of garlic, peeled & crushed

3 tbsp fresh parsley, chopped

3 tbsp plain flour

Salt & freshly ground pepper

Hollandaise Sauce

3 large free-range eggs, yolks only

½ lemon, juice only

250g/9oz butter, melted

pinch white pepper and salt

For the poached eggs

2 tbsp white wine vinegar

4 large free-range eggs

To Serve

4 rashers of smoked bacon, grilled

Preparation method

1.  In a pan of lightly salted water boil the potatoes for 15 minutes, drain well and mash in the pan.  In another pan of boiling water blanch the cabbage for 2 minutes, drain and rinse under cold water and pat dry with kitchen paper.

2.  Heat the oil in a frying pan, add the bacon and fry until crisp, remove from the pan and set aside. Now add the shallot and garlic and fry gently until softened.

3.  Mix through the shallot and garlic to the potato, cabbage, bacon, chopped parsley and season to taste.  Set aside to cool.

4.  Divide the mixture into four and shape into cakes then toss in seasoned flour.  In a large frying pan heat 1cm of oil and fry the cakes for 3 minutes on each side. Remove and drain on kitchen paper and set aside in a warm oven.

5.  To make the hollandaise, place the egg yolks, lemon juice and one tablespoon of water in the bowl of a food processor. Turn on and mix for one minute. With the motor still running very slowly, trickle the warm melted butter through the funnel on the lid of the processor. The sauce will slowly start to thicken. When all the butter has been incorporated, scrape the side of the bowl and give one final pulse. Season with salt and a little white pepper. You should have a rich buttery sauce.

6.  To poach the eggs bring two litres of water to the boil with the vinegar. Lower the heat so the water is not bubbling.  Break the eggs into separate ramekins or cups. Slide the eggs into the water and leave to poach 2-3 minutes.

7.  To serve, place a bubble & squeak cake on a plate and top with bacon and a poached egg, spoon over some sauce.  Enjoy!

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The BEST Eggs Benedict

The BEST Eggs Benedict

This has to be the one of my favourite breakfast dishes! 

Serves 4 halves

Prep time: 5-10 minutes

Cooking time: 15 minutes
Ingredients

3 tbsp white wine vinegar

4 large free range eggs

2 english muffins

1 batch of hot hollandaise sauce (see recipe for the BEST Hollandaise Sauce)

4 slices of Parma ham or Serrano Ham

Method

1.  Bring a deep sauce pan of water to the boil and add the vinegar.  Break the eggs into 4 separate ramekins.  Split the muffins and toast and place on warm plates.

2.  Swirl the water in the pan and slide in the egg.  It will produce a neat round shape.  Cook for 2-3 minutes and then remove with a slotted spoon.

3.  Repeat this with the other eggs one at a time, re-swirling the water as you slide in the eggs. 

4.  Spread some of the hollandaise sauce on the muffin, scrunch a slice of ham on top then top with an egg.  Spoon over the hollandaise and serve at once.

Cooks Tips

v  The Hollandaise can be prepared prior to poaching the eggs and warmed before serving.

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The Perfect Pancake Recipe

Pancakes

This has to be my favourite Pancake recipe, they are delicious.  Add your favourite topping or just go classic!

Makes 8 crepes
Prep: 10 min & Cook: 10 min

Ingredients125g plain flour
Pinch of salt
1 egg
1 egg yolk
2 tbsp caster sugar
2 tbsp dark rum (optional)
225ml semi-skimmed milk
2tbsp melted butter, cooled
Butter for frying
1tbsp grated lemon zest
2tbsp caster sugar for serving
1 lemon, quartered
Method

1. To make the pancakes, sift the flour and salt into a bowl. Whisk the egg, egg yolk, caster sugar and rum into the milk, then add gradually to the flour, whisking until smooth, without over-beating. Stir in the 2tbsp melted butter.

2.  Melt a little extra butter in a 15cm non-stick frying pan.

3.  Add a small ladleful of the batter, tilting the pan to help it to spread thinly. Cook for 1-2 min until golden, then use a palette knife to turn (or flip) and cook for 1 min until golden brown.

4. Loosely roll the pancake and keep it warm while you make the remaining pancakes. Mix the lemon zest and caster sugar together, sprinkle it over the pancakes, and serve with lemon wedges.

Cooks tips

v  To get rid of lumps, whisk briefly with a hand whisk or strain through a sieve.

v  Don’t overwork the batter and you won’t need to rest it.

v  To get fine, lacy pancakes, add only enough batter barely to cover the base of the pan.

v  To get really crisp edges, add a tiny bit less still — so that even when you tilt the frying pan to swirl the batter, it doesn’t quite reach the sides.

v  And remember, the first one you make will always be a bit dodgy.

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