Brussels sprout bubble and squeak cakes

Matt Tebbutt's stylish take on bubble and squeak is ideal for a holiday brunch
By Matt Tebbutt
Brussels sprout bubble and squeak cakes
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the tomatoes and onions

  • 2 onions, preferably plum, halved
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 2 tsp caster sugar
  • ½ tsp leaves thyme

For the bacon crumbs

  • 2 rashers streaky bacon
  • 50 g fresh white breadcrumbs

For the bubble and squeak cakes

  • 500 g floury potatoes, such as king edwards, peeled and quartered
  • 20 g butter
  • ¼ tsp grated nutmeg
  • 125 g brussels sprouts, finely sliced
  • 125 g cabbage, finely sliced
  • 2 tbsp olive oil

For the eggs

  • 1 splashes white wine vinegar
  • 4 eggs

Method

1. For the tomatoes and onions: heat the oven to 180C/160C fan/gas 4. Put the tomatoes cut-side up in a roasting tin. Add the onions. Drizzle with olive oil, and sprinkle with the sugar, dried thyme and seasoning.

2. Cook for about 30 minutes, until the tomatoes and onions have begun to colour and look slightly caramelised. Set aside.

3. For the bacon crumbs: heat the grill and cook the bacon rashers until crisp. Leave to cool slightly before crumbling into a food processor. Add the breadcrumbs and whiz until fine. Set aside.

4. For the bubble and squeak cakes: boil the potatoes until fully cooked then drain and mash with the butter and nutmeg. Set aside until cool enough to handle.

5. Blanch the sliced brussels sprouts and cabbage in lightly salted boiling water for about 1-2 minutes. Drain and pat dry with kitchen paper.

6. Combine the blanched leaves with the potato and season to taste. Shape into four round patties about 1.5cm thick. Put them on a baking tray and leave in the fridge until you are ready to cook them.

7. Heat the olive oil in a large frying pan and fry the patties for about 4-5 minutes on each side, until golden and crisp and warmed through.

8. For the eggs: fill a deep saucepan with water, bring to a gentle simmer and add a dash of white wine vinegar. Swirl the water to make a small whirlpool. Crack each egg on the side of the pan and drop it into the centre of the slow-moving whirlpool. Cook for 2-3 minutes, so that the yolk is soft but the white set. Remove with a slotted spoon.

9. To serve, put a bubble and squeak cake in the centre of each plate and top with the tomato, onion and poached egg. Scatter with bacon crumbs and serve straight away.

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