POACHED EGGS WITH SMOKED SALMON AND BUBBLE & SQUEAK

Poached eggs with smoked salmon and bubble & squeak image

Create a potato hash with a difference. The addition of cabbage ramps up the texture and nutrition, and swap bacon for leaner fish

Provided by Jennifer Irvine

Time 20m

Number Of Ingredients 7

Ingredients

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

Steps:

Cook the potatoes in a pan of boiling water until tender, then drain.
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.
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.
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.

Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2 milligram of sodium