Recipe Inspiration

Ingredients...

800g Leftover vegetables and potatoes

10g Fresh sage

60g Spinach

25g Salted butter

600ml Essential Cuisine Signature Hollandaise sauce

10 Poached eggs

40ml Oil 

Method...

1. Make the bubble and squeak cakes by mashing the left-over vegetables and potatoes together and form into 80g patties. Place them in the fridge to firm up.

2. Once the bubble and squeak cakes are firm. Heat a pan with the oil in and place the cakes in a medium heat pan and cook on both sides for 3 minutes or until the crispy skin has formed. Once this happened place on a baking tray and bake in the oven on 180ºC for 8 minutes.

3.Using the same pan, add the butter and cook the spinach over a medium heat until wilted, vibrant green, and any excess moisture has evaporated.

4. When the bubble and squeak cakes are cooked. Heat the Signature Hollandaise Sauce in a pan gently heat through on low heat, stirring continuously to prevent burning until the temperature reaches 50-60ºC. Alongside the Hollandaise Sauce, re-heat the pre-cooked poached eggs in boiling water.

5. Build the dish with half of the Hollandaise Sauce on the plate, bubble squeak cake, spinach, egg and remaining of the Hollandaise Sauce.

6. Serve.