Bubbles And Squeak Benedict Recipe

Cooking Directions

• STEP 1.Start by making the bubbles and squeak cakes. Boil potatoes until tender, then mash them with cooked cabbage and seasonings.
• STEP 2.Form the mixture into patties and fry them in a pan until golden and crispy on both sides.
• STEP 3.While the cakes are cooking, prepare the hollandaise sauce. Whisk egg yolks, lemon juice, and melted butter until thick and creamy.
• STEP 4.Poach the eggs by bringing a pot of water to a simmer, adding a splash of vinegar, and gently sliding in the eggs. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
• STEP 5.To assemble, place a bubbles and squeak cake on a plate, top with a poached egg, and drizzle with hollandaise sauce. Garnish with fresh herbs if desired.
• STEP 6.Serve immediately and enjoy!

Cooking Tips

• Make sure to squeeze out any excess moisture from the cooked cabbage before mixing it with the mashed potatoes.
• For a shortcut, you can use leftover mashed potatoes and cooked cabbage instead of boiling them from scratch.
• To keep the poached eggs warm while you finish cooking the cakes, you can transfer them to a bowl of warm water.

Storage and Serving

• Bubbles and Squeak Benedict is best served immediately while the cakes are still crispy and the eggs are runny.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the cakes in a pan over medium heat and poach fresh eggs. Heat the hollandaise sauce in a microwave or on the stovetop until warm.
• Serve with a side of salad or roasted vegetables for a complete meal.