A cheerful breakfast of bubble & squeak cakes served with red onion gravy and a languid fried egg, let the joyous indulgence begin.
Directions for: Bubble and Squeak Cakes
Ingredients
Bubble and Squeak1 carrot, peeled and chopped into medium sized pieces
1 parsnip, peeled and chopped into medium sized pieces
1 potato, chopped into medium sized pieces
celeriac, chopped into medium sized pieces
2 handful chopped Savoy cabbage
handful chopped kale
leek chopped into rounds
knob of butter
salt and freshly ground black pepper
Gravy1 Tbsp olive oil
1 Tbsp flour
1 red onion, sliced
175 mL red wine
2 sprig fresh thyme
L vegetable stock
1 tsp aged balsamic vinegar
2 large free-range or organic eggs
Directions
Bubble and Squeak1. Boil the carrot, parsnip, potato, celeriac, cabbage and kale in a pan of salted boiling water and cook until they are very soft.
2. Mash and smash your veg up so they are roughly combined its fine to leave chunks in it.
3. Soften the leeks in a little butter and then mix these into the mashed veg. Season the mixture well with salt and freshly ground pepper.
4. Divide the mash into 4 patties, like a hamburger. Refrigerate for at least 30 minutes while you make the gravy
5. Remove the bubble and squeak from the fridge. Melt some butter in a frying pan and fry the cakes gently in the butter until browned and crisp on both sides.
Gravy1. Heat a tbsp of olive oil in a frying pan and fry the onion until they are soft and slightly caramelised.
2. Add flour to the onion and cook for a minute or two. This will thicken the gravy once the liquid has been added.
3. Add the red wine and a couple of sprigs of thyme and on a high heat to reduce slightly. Bring to the boil and then simmer.
4. Add the vegetable stock and a tsp of balsamic vinegar and leave the gravy to cook on a low heat.
5. While the Bubble and Squeak Cakes are frying, check the gravy, and season.
6. Melt a little more butter in another frying pan and fry your eggs (1 per person) season with salt and pepper.
7. Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.
See more: Breakfast, Brunch, Main, Vegetarian