Bubble and squeak with poached egg

Poached eggs, peppery watercress, crisp cakes of bubble and squeak and a creamy dressing create a fabulous feast from Simon Rimmer
By Simon Rimmer
Bubble and squeak with poached egg
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: easy



  • 2 eggs
  • 2 handfuls watercress

Bubble and squeak

  • 50 g butter
  • 2 onions
  • 200 g potatoes, cooked and mashed
  • 100 g sprouts, cooked
  • 100 g cabbage, finely chopped
  • 1 clove garlic, crushed
  • 1 pinches black pepper
  • 2 tbsp plain flour

Italian dressing

  • 2 tsp Dijon mustard
  • 2 egg yolks
  • 2 tsp caster sugar
  • 300 ml olive oil
  • 200 ml white wine vinegar
  • 1.5 lemons, juice of


1. Heat half of the butter in a frying pan and add the onions. Fry until softened but not browned. Leave to cool. 2. Combine the onion with the potatoes, sprouts, cabbage and garlic. Season well. 3. Divide the mixture into four and shape into squares or rounds. Dust with a little flour and fry in the remaining butter for about five minutes on each side until golden. 4. Meanwhile, make the dressing. Place the egg yolks in a blender, then add the sugar and mustard, and then whiz to combine. With the blender on, slowly add the oil, followed by the vinegar. Finally, squeeze in the lemon juice and stir in the oregano.5. For the poached eggs, simply bring a pan of water up to simmering point, carefully break in the eggs and simmer for one minute. 6. Remove the pan from the heat and allow the eggs to sit in the hot water for 10 seconds. Remove the eggs with a slotted spoon and place on some kitchen paper to absorb any excess water. 7. Take a handful of watercress and make a bed on each serving plate. Top with a helping of the bubble and squeak and place a poached egg on top. Finish with a generous drizzle of Italian dressing and serve immediately.

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