Bubble and squeak stacks with poached eggs and mustard Hollandaise
These rounds of golden, fried bubble and squeak are made with Sunday roast leftovers. They're topped with a deep orange Freshlay Farms Golden Yolker® and a rich, golden mustard Hollandaise to match.
Ingredients
Metric
Imperial
For the bubble and squeak
- 100g of bacon lardons
- 1 shallot, finely diced
- 250g of cooked cabbage, chopped
- 250g of roast potato, chopped
- 4 Freshlay Farms Golden Yolker® eggs, plus 1 egg, lightly beaten
- salt and pepper
- oil, for frying
- chives, to garnish
For the Hollandaise
- 2 Freshlay Farms Golden Yolker® egg yolks
- 1/2 tbsp of lemon juice
- 1/4 tsp Dijon mustard
- 1 tsp wholegrain mustard, heaped
- 1 pinch of salt
- 75g of unsalted butter, melted
Method
Heat a splash of oil in a frying pan and cook the bacon lardons until golden and crisp
- oil, for frying
- 100g of bacon lardons
Add the shallot and cook until softened, then remove from the pan and set the bacon and shallot aside to cool
- 1 shallot, finely diced
Combine the shallot, bacon, cabbage and potatoes. Mix in the lightly beaten egg along with some salt and pepper
- 250g of cooked cabbage, chopped
- 250g of roast potato, chopped
- 1 Freshlay Farms Golden Yolker® egg, lightly beaten
- salt and pepper
Shape into 4 small patties
Heat a dash of oil in a frying pan. Fry the patties for a few minutes each side
In a heatproof bowl, whisk together the egg yolks, lemon juice, mustards and salt
- 2 Freshlay Farms Golden Yolker® egg yolks
- 1/2 tbsp of lemon juice
- 1/4 tsp Dijon mustard
- 1 tsp wholegrain mustard, heaped
- 1 pinch of salt
Place over a pot of simmering water. Gradually whisk in the melted butter until thickened and creamy
- 75g of unsalted butter, melted
Poach the eggs for 3 minutes in barely simmering water, then remove from the water with a slotted spoon and set aside
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