All Recipes

Bubble And Squeak With Poached Egg And Salmon

2 servings


20 minutes

total time


1 tbsp oil

140g white cabbage , finely chopped

2 spring onions , finely sliced

300g whole new potato

1 tbsp snipped chives

2 medium eggs , at room temperature

75g smoked salmon


Cook the potatoes in a pan of boiling water until tender, then drain.

Heat the oil in a non-stick frying pan or wok. Sweat the cabbage and the spring onions in the pan for a couple of mins. Meanwhile, chop and squash the potatoes roughly, then add to the pan along with the chives. Cook for 4-5 mins, flip it over (don’t worry if it breaks) and cook for a further 4-5 mins.

Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.

To serve, divide the bubble & squeak between 2 plates, place the smoked salmon and poached eggs on top and grind over a little black pepper, to taste.



Result: good! Almost a bit like economy, Yackey.

Recipe: chopped Asturian tree cabbage, chopped Brussels sprouts, mashed jacket potato with skin salt and pepper.

Method: sweated the cabbage, then added the mashed potato and fried it all until it got brown and pancake like. I made it in the smallest pan to get it to make more of a cake shape rather than being loose.

Next time: try a Maz up recipe, or add an egg to find it or flour? Or try colcannon.


Serving Size




Total Fat

13 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat





2 mg

Total Carbohydrate

29 g

Dietary Fiber

4 g

Total Sugars

5 g


19 g

2 servings


20 minutes

total time
Start Cooking