Arbroath Smokie Bubble and Squeak
Arbroath Smokie Bubble and Squeak
Inverawe
Rated 5.0 stars by 1 users
Category
Arbroath Smokie
Cuisine
British
Author
Inverawe
Servings
4
Prep Time
25 minutes
Cook Time
35 minutes
This makes the tastiest breakfast ever. It's an ideal start to the day Especially good as you can use up those left overs from Sunday lunch
Ingredients
- 400g (14 oz) fresh or cooked brussel sprouts
- 1 onion, sliced
- butter, for frying
- 4 bacon rashers, diced
- 400g (14 oz) cooked mashed potatoes or leftover roast potatoes
- 300g (11 oz) flaked Arbroath Smokie meat - about 3 smokies
- 4 eggs, chilled
- a splash of wine vinegar
- salt and freshly ground black pepper
- fresh watercress, to garnish (optional)
- 2 large free-range organic egg yolks
- salt and freshly ground black pepper
- 2 teaspoons lemon juice
- 2 teaspoons tarragon wine vinegar
- 100g (3½ oz) butter
- 1 tablespoon freshly chopped tarragon (optional)
For the Sauce
Directions
Shred the fresh sprouts in a food processor with the slicing disk, or by hand. Bring a pan of lightly salted water to the boil, add the sprouts and blanch for 1 minute. Drain well in a colander then refresh in cold water. If using cooked sprouts, chop them roughly.
Meanwhile, melt the butter in a pan, add the onion and bacon, cover and sweat gently for about 10 minutes, or until the onions are soft but not coloured and the bacon cooked. Tip into a bowl and mix with the mashed potato (if using leftover roast potatoes, cut them up roughly and squish them a bit with a potato masher) and sprouts. Season.
Shape into four potato cakes and fry these in foaming butter for about 7 minutes (in total), or until hot and golden brown on both sides. Keep warm.
To poach the eggs, bring a large pan of water to the boil and add a splash of wine vinegar. Crack each egg into a cup, stir the water into a whirlpool then slip an egg into the centre. Allow to spin for a few seconds then simmer gently for about 3 minutes. Remove with a slotted spoon and put into a bowl of warm water (this is to keep them warm if not using immediately). Repeat with the remaining eggs.
To serve, place the bubble and squeak cakes on a plate, set the flaked Arbroath Smokie on top then carefully place the drained poached eggs on top of the fish to form a stack. Serve with hollandaise (optional) and a handful of peppery watercress.
Easy Hollandaise Sauce
This recipe takes all the fear out of making hollandaise - just make sure that you get the butter very hot indeed before you pour it onto the eggs. Perfect with almost anything fishy.
Put the egg yolks, and a pinch of salt and freshly ground black pepper, into a food processor.
Put the freshly squeezed lemon juice and tarragon wine vinegar into a small pan and heat until it boils, then remove from the heat and with the processor running, immediately pour the hot liquid onto the eggs.
Melt the butter until it is foaming. Again, with the machine running, pour the boiling hot butter onto the eggs in a steady stream. The butter will thicken the egg yolks like a warm mayonnaise. Add the chopped fresh tarragon (optional). If you like, thin the hollandaise down by beating in a little warm water. Use immediately as this doesn't hang about.