How To Make Poached Eggs with Smoked Salmon and Bubble & Squeak
Eggs for breakfast. Need we say more? There’s no denying that this ingredient is a staple in most people’s morning diets. There’s a good reason behind it, too. Aside from being protein and nutrient-packed, you don’t need to do much in order to make them taste delicious! You can make do with a simple sunny-side up, scrambled, or boiled rendition for regular days. There are also several ways of sprucing them up! Discover different dishes to try from these eggs breakfast recipes.
Serves:
Ingredients
- 4 large eggs
- 200g smoked salmon
- 400g leftover mashed potatoes
- 100g cooked cabbage, chopped
- 1 small onion, finely chopped
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
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In a large non-stick frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until softened.
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Add the leftover mashed potatoes and chopped cabbage to the pan. Season with salt and pepper. Using a spatula, press the mixture down firmly to form a thick cake. Cook for about 10 minutes, or until the bottom is golden brown and crispy. Carefully flip the cake and cook for another 10 minutes, or until the other side is also golden brown and crispy. Remove from the pan and keep warm.
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Fill a large saucepan with water and bring to a simmer. Add 1 tablespoon of salt to the water. Crack each egg into a small bowl or ramekin. Slide each egg gently into the simmering water. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and drain on kitchen paper.
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To serve, place a portion of the bubble & squeak onto each plate. Top with slices of smoked salmon and a poached egg. Season with freshly ground black pepper. Serve immediately.
Nutrition
- Calories : 380kcal
- Total Fat : 22g
- Saturated Fat : 5g
- Cholesterol : 220mg
- Sodium : 600mg
- Total Carbohydrates : 26g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 22g
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