Bub­ble and squeak with poached egg

Gatton Star - - LIFE | TASTE -

SERVES: 2

In­gre­di­ents

4 poached eggs

600g pota­toes, 2cm dice 2 small car­rots, 1cm dice

1⁄3 cup frozen peas

Salt and cracked black pep­per 2 tsp horse­rad­ish cream

1 tbs olive oil

1 onion, chopped

100g brus­sel sprouts, roughly chopped

30g but­ter, chopped

Method

Place the pota­toes in a large saucepan of wa­ter and bring to the boil.

Cook for 15 min­utes, add the car­rots and cook for another 5 min­utes then add the peas.

Cook for 2 min­utes then drain and very roughly mash. Stir through the salt and pep­per and horse­rad­ish.

Heat the oil in a 28cm oven­proof non-stick fry­ing pan over medium heat.

Cook the onion and brus­sel sprouts un­til ten­der, then re­move from the heat and com­bine with the potato mix.

In the same fry­ing pan, melt the but­ter over medium low heat.

Spoon the veg­etable mix into the pan and spread out over the base to the edges of the fry­ing pan.

Cook, without stir­ring, for 20 min­utes or un­til the base is golden brown.

Heat an oven grill to high heat.

Place the bub­ble and squeak un­der the grill and cook un­til the top is light golden.

Serve wedges of bub­ble and squeak topped with poached eggs and cracked black pep­per. www.eggs.org.au

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