Post-roast dinner, don't ditch your leftover veg - turn it into a delicious brunch treat instead.
Serves 2
Prep Time: 5 mins
Cook Time: 15 mins
Ingredients*
300g leftover roasted potatos
100g leftover roasted carrots
50g leftover roasted parsnip
1 cup of leftover cauliflower cheese
1 tbsp veg oil
a pinch of salt and pepper
2 rashers of bacon
2 eggs
ground pepper/herbs of your choice
*Quantities are a rough guide - this recipe can be mixed and matched with your preferred vegetables and whatever you have left. I recommend adding a tablespoon of cheese to the mix if you are not including cauliflower cheese.
Method
Roughly chop any big vegetables pieces and put them all in a large bowl. Roughly mash them together using a potato masher or fork until the mixture reaches your desired consistency - I prefer chunky style. If your mix looks a little dry, add a splash of oil or even milk. Add a pinch of ground pepper or any herbs you desire (an Italian herb mix works well).
Start your eggs poaching. (To do this, I just fill a large frying pan with an inch or two of water, bring it to the boil and crack the eggs in, splashing the water gently over the top of the egg to cook the upper portion of yolk. You can tell how cooked the egg is by looking at the colour of the yolk - it will lighten as it cooks. Gently remove the eggs once the yolk is at your desired consistency.)
At the same time as poaching the eggs, put half the oil into a small frying pan and the other half into another, preferably small, frying pan. Heat over a medium-high heat.
Add half of the bubble and squeak mixture to each pan and gently flatten to around an inch thick using a spatula.
Cook for 5-7 minutes until the edges start to brown.
Place one bacon rasher on the uncooked side and gently flip the bubble and squeak over to cook the bacon side. Use the spatula to round the outsides of the mixture, gently pushing the sides towards the centre.
After around 5 minutes, slide the bubble and squeak onto a plate, top with the poached egg and enjoy your cafe-style brunch.
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