Bubble and Squeak with Poached Egg and Basil Hollandaise
With Cameron Petley
Bubble and Squeak with Poached Egg and Basil Hollandaise
Serves 1
Ingredients
1 egg
1/2 cup cooked potato
1/4 cup cooked pumpkin
1/2 red onion finely sliced
15g shredded savoy cabbage
1 garlic clove minced
3 Tbsp hollandaise
1 tsp basil paste
1 Campari tomato
White wine vinegar
Salt and pepper
Oil
Method:
Sauté onion and garlic in a pan until soft. Set
aside.
In another pan sauté the cabbage, potato and pumpkin in a
little oil until hot and slightly brown.
Combine with the onion and garlic and set aside. Cover to keep
warm.
Roast tomato in oven until soft and blistered
Bring water to the boil in a pan and add some white wine
vinegar.
Crack egg and drop into the middle, lower the heat and place on
lid. Simmer for 3-4 mins.
Plate up the 'bubble and squeak' (potato mixture) in the centre and
top with the tomato and poached egg.
Combine the hollandaise and basil paste and spoon over the
egg.
Garnish with baby water cress and serve.
(Broadcast: 13 June 2012)
