• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit browser-update.org to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Account login
Advanced search

Bubble and Squeak with Eggs

Jump to recipe
Preparation time: 70 min
Serves 4 people
4.2 Average Rating

Earthy, comforting and utterly satisfying, this bubble and squeak with eggs is a hearty twist on a classic dish. Mashed potatoes and vibrant vegetables get crisped in a pan, then topped with gently baked eggs and a sprinkle of parmesan for richness. It’s a warming dish that works for brunch, lunch or dinner, with the eggs elevating it to a protein-packed meal.

Print Recipe
Published

Ingredients

  • 800g white potatoes, peeled, cut into 2cm dice 
  • 2 small carrots, chopped
  • ½ cup frozen peas
  • 1 tbsp Dijon mustard
  • 1 egg, beaten
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 150g Brussels sprouts, thinly sliced
  • 20g butter, chopped
  • ¼ cup grated Parmesan
  • 4 small eggs
  • Sriracha, to serve (optional)

Method

Cook Mode
Prevents screen sleep mode
  1. Boil potatoes in a large saucepan of boiling water until tender. Meanwhile, boil carrots in a separate saucepan of boiling water until tender, add peas then immediately drain.
  2. Place all vegetables in a bowl and mash roughly to break up large chunks. Set aside.
  3. Heat 1 tablespoon of the oil in a 28cm, ovenproof, non-stick frying pan over medium heat. Add onion, Brussels sprouts, and cook, stirring for 4 minutes. Let cool slightly.
  4. Add beaten egg and Dijon mustard to the potato mixture and mix well. Then add the onion and sprouts mix. Gently mix through until evenly combined.
  5. In the same frying pan, heat the remaining tablespoon of oil and butter over medium-low heat. Spoon the bubble & squeak mix into the pan, spreading out evenly over the base to the edges of the frying pan. Cook, without stirring, for 15-20 minutes or until the base is golden brown.
  6. Meanwhile, preheat the oven to 180°C fan-forced.
  7. Make four indents into the top of bubble and squeak with the back of a spoon. Break an egg into a bowl and carefully pour it into the indent. Repeat for the remaining eggs. Sprinkle with Parmesan.
  8. Bake in the oven for 12 minutes or until eggs are set and cheese has melted. Stand for 5 minutes before cutting into wedges. Serve drizzled with sriracha if using.

 

Video

Notes

  • Bubble and squeak is traditionally using made with leftover roast vegetables from your Sunday roast. Use any of those in place of cooking vegetables.
  • Lower the GI or carb by using Low GI/Low Carb potatoes such as Carisma.
  • Try substituting roasted pumpkin, sweet potato or zucchini. Or replace half the potatoes with roasted swede or sweet potato.

Nutrition Per Serve

  • 400g Serving size
  • 1690kJ 404kcal Energy
  • 18g Protein
  • 21g Total fat
  • 7g Saturated fat
  • 33g Carbs (total)
  • 7g Carbs (sugar)
  • 375mg Sodium
  • 7g Fibre
  • 5.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.2

6 reviews

More great recipes