Bubble & squeak with ham & eggs

ham, eggs and bubble and squeak

Serves 4

  • 500 g mixed vegetables, cut into chunks

  • 8 slices higher-welfare cold honey roast ham

  • 750 g flour potatoes, cut into chunks

  • olive oil

  • 1 knob unsalted butter

  • 4 large free-range eggs

  • sea salt

  • freshly ground black pepper

If you managed to get through all of the vegetables you served with your Christmas dinner then just boil the potatoes and raw vegetables together in a large pan of salted, boiling water for 15 to 20 minutes until they are all cooked through. Drain and put to one side to steam dry. If using leftover veg, you can add these directly to the cooked potatoes now.



Heat a lug of olive oil and a good knob of butter in a large frying pan over a medium heat. Add the potatoes and vegetables and gently mash them up in the pan to give a nice bubble and squeak mixture. Pat it down into a thick pancake shape and keep frying on a medium heat for about 30 minutes, checking it every 5 minutes or so to make sure the bottom isn't burning. If it is, then lower the heat and keep watching it. Once the bottom turns golden, carefully flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over. If it still hasn't browned, then pop the pan (only if it's ovenproof though!) under a hot grill for 5 minutes.



When the bubble and squeak is nearly ready to come off the heat, start on the eggs. Bring a large pan of salted water to the boil then turn down to a simmer and add the 4 eggs. Remember when it comes to poaching eggs, the fresher the eggs the better the result. Cook for 4 to 5 minutes for a soft to firm egg or a bit longer if you prefer your eggs a little harder.



Serve a slice of the bubble and squeak topped with a seasoned poached egg, and 2 slices of ham per person. If you ask me, I think this is brilliant with a cold Guinness!

Nutritional Information

Bubble & squeak with ham & eggs

Topped with a poached egg

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This simple bubble and squeak recipe transforms leftover vegetables into a properly satisfying meal
Serves 4
1h 05m
Not too tricky
Print this recipe
Method

This is the ideal Boxing Day breakfast (although you can of course make this all year round). You're using up your leftovers, it's satisfying and so easy to make.

If you managed to get through all of the vegetables you served with your Christmas dinner then just boil the potatoes and raw vegetables together in a large pan of salted, boiling water for 15 to 20 minutes until they are all cooked through. Drain and put to one side to steam dry. If using leftover veg, you can add these directly to the cooked potatoes now.

Heat a lug of olive oil and a good knob of butter in a large frying pan over a medium heat. Add the potatoes and vegetables and gently mash them up in the pan to give a nice bubble and squeak mixture. Pat it down into a thick pancake shape and keep frying on a medium heat for about 30 minutes, checking it every 5 minutes or so to make sure the bottom isn't burning. If it is, then lower the heat and keep watching it. Once the bottom turns golden, carefully flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over. If it still hasn't browned, then pop the pan (only if it's ovenproof though!) under a hot grill for 5 minutes.

When the bubble and squeak is nearly ready to come off the heat, start on the eggs. Bring a large pan of salted water to the boil then turn down to a simmer and add the 4 eggs. Remember when it comes to poaching eggs, the fresher the eggs the better the result. Cook for 4 to 5 minutes for a soft to firm egg or a bit longer if you prefer your eggs a little harder.

Serve a slice of the bubble and squeak topped with a seasoned poached egg, and 2 slices of ham per person. If you ask me, I think this is brilliant with a cold Guinness!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 437
    22%
  • Carbs 39.2g
    15%
  • Sugar 8.5g 9%
  • Fat 18.6g 27%
  • Saturates 5.8g 29%
  • Protein 24.3g 54%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 500 g mixed vegetables, cut into chunks

  • 8 slices higher-welfare cold honey roast ham

  • 750 g flour potatoes, cut into chunks

  • olive oil

  • 1 knob unsalted butter

  • 4 large free-range eggs

  • sea salt

  • freshly ground black pepper