If you don't have the leftovers and fancy this for brunch you can cook off the veg in a pan before making but in my opinion it tastes much better with left overs as the mash and veg goes all stodgy and gets more crispy in the pan.
Makes 2 servings
4 spring onions finely chopped
Dash of olive oil
4 Table spoons of mashed potato/turnip or suede
4 Table spoons of spring veg you can use (cabbage/leeks/carrots)
1 pinch of salt
1 pinch of pepper
1 tablespoon of plain flour
2 Flat mushrooms
2 sourdough buns
2 eggs
METHOD
- Add a dash of oil to a frying pan with the spring oinions and simmer for 5 minutes until they start to soften
- Depending on the leftovers you have if the spring veg is chunky using a sharp knife and a chopping board roughly chop it so it is more finely sliced.
- Mix the spring veg and mash potato in a bowl and add the salt, pepper and spring onions and mix again
- Make the veg mixture into 2 balls and then flatten slightly to make a patty shape.
- Put the flour into a bowl and lightly coat the patties on both sides.
- Place the flat mushrooms on a baking tray and drizzle with olive oil. Then place under the grill for 6-8 minutes or until it starts to go brown and the juices run.
- Add a dash of oil to the frying pan and heat for 1 minute. Place the bubble and spueak to the frying pan and cook on both sides until golden brown,
- When the bubble and squeak is crispy move them to one side of the pan and crack in the two eggs and fry to your preference.
- Serve the bubble and squeak in the sourdough buns tops with the flat mushroom and finally they fried egg.
- A cup of builders tea and a glass of orange juice is optional but recommended!
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