Bubble And Squeak With Crispy Bacon And Poached Egg Recipe

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Servings: 2


Cost per serving $0.60 view details
  • 1 sm Savoy cabbage
  • 2 x Salad onions
  • 450 gm Potatoes
  • 1 x Clove garlic
  • 25 gm Butter
  • 2 Tbsp. Vegetable oil Seasoned flour for dusting
  • 4 slc Black pudding
  • 4 x Rashers of streaky bacon
  • 2 x Large eggs Water for poaching A few drops of vinegar
  • 4 Tbsp. Double cream
  • 1 x Heaped tbsp grain mustard
  • 3 sprg tarragon, shredded Salt and grnd black pepper Cayenne for dusting


  1. 1 Dice the potatoes and add in to a pan of salted boiling water. Finely shred about eight Savoy cabbage leaves and transfer the cabbage to a pan of boiling water. Simmer for 2-3 min.
  2. 2 Finely chop the salad onions, crush the garlic and put in a large bowl. Drain the cabbage and cold under cool water. Remove any excess water by squeezing out in a clean tea towel. Put into the bowl with the salad onions.
  3. 3 Slice the black pudding and place onto a grill rack. Lay the four rashers of bacon alongside. Pop under the grill and leave for 3-4 min till the bacon is crispy and the black pudding cooked.
  4. 4 Drain the potatoes and mash well. Transfer to the bowl with the cabbage and mix thoroughly. Divide the potato mix into four patties. Heat a large frying pan with 2 tbsp oil.
  5. 5 Dust the patties in the seasoned flour and carefully lay two into the frying pan. Leave to fry for 2-3 min on each side, till golden brown. Turn the bacon and black pudding over and return to the grill.
  6. 6 For the Poached Large eggs: Add in a few drops of vinegar to a pan of boiling water and carefully break two Large eggs into it.
  7. 7 Remove the bacon and black pudding from the grill, put on a plate and set aside. Turn the bubble and squeak over.
  8. 8 For the Mustard Dressing: Add in the cream, mustard, tarragon and seasoning into a bowl and mix thoroughly. Heat gently in a pan and then set aside.
  9. 9 Remove the bubble and squeak from the pan and place on the plate with the bacon and black pudding. Finely chop the bacon rashers.
  10. 10 To serve: Place the bubble and squeak onto a serving plate and place a slice of black pudding on top.
  11. 11 Remove the egg from the pan and place on top of the black pudding.
  12. Spoon some of the sauce around the edge, sprinkle with bacon and dust with cayenne. Serve immediately.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 492g
Recipe makes 2 servings
Calories 683  
Calories from Fat 310 45%
Total Fat 35.09g 44%
Saturated Fat 14.26g 57%
Trans Fat 0.35g  
Cholesterol 63mg 21%
Sodium 355mg 15%
Potassium 1241mg 35%
Total Carbs 83.91g 22%
Dietary Fiber 6.1g 20%
Sugars 32.29g 22%
Protein 13.34g 21%
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