Bubble and squeak is no longer just the meal your dad fries up on Boxing Day with all the Christmas Day leftovers. I’m seeing it on menus in all the most popular brunch spots.

I jumped in and braved bubble and squeak for breakfast last weekend at ‘Canteen’ in London’s Old Spitalfields market. It was one of the few gluten free items on the menu and I loved the idea of fried ups and poached eggs for brunch, unfortunately I was so disappointed. I was brought out a tiny portion that honestly tasted of so little I put salt on before I took each mouthful. But, this is not a moaning post!! As a result of last weeks fail, I was inspired this weekend to cook up some squeak myself, with what I hoped would have a much bigger, tastier ending.

Raid your fridge for any old vegetables and jump on the bubble and squeak hype with me.

Here’s the recipe I ended up with..

– Ingredients –

1 sweet potato

Half a red onion chopped

Handful of curly kale

50gs of carrot and broccoli

3 eggs

20gs of chorizo chopped

50gs of chestnut mushrooms

Salt and pepper to taste

– Instructions –

Chop your sweet potato up and put on to boil.

Throw which ever other vegetables you’re using into a pan and boil together – in this case the kale, broccoli and carrot. Pop the mushrooms in a separate frying pan and sauté.

Once the potato and veg have boiled, drain and put in a mixing bowl to cool slightly. Add in the chopped onion, salt, pepper and one egg. Mash up together until most of the veg has broken down.

Put on a pan with water to boil for your poached eggs.

Heat another frying pan with about 1tspn of olive oil, when hot, transfer your mashed mix into the pan. Shape and flatten out slightly.

Add the other two eggs into the boiling water to poach. I don’t bother with any of the little tricks like vinegar or spinning the water backwards. Just put both eggs into the water, boil for 2 minutes. Take off the heat and leave for another minute. Place the eggs on a piece of kitchen roll to drain off excess water.

Assemble everything as you like and eat! It was a perfect Saturday lunch for me and put bubble and squeak firmly on my brunch menu.

Perect poached egg? I was overly proud of this one!

Forever, The Awkward Dinner Guest

xx