CLASSIC – Potato & Watercress bubble & Squeak with Poached Eggs

INGREDIENTS

For the bubble and squeak
55g (2oz) unsalted butter
2 onions, peeled and chopped
350g (12oz) cooked mashed potato
170g/ 2 x 85g bags watercress
ground nutmeg
salt and black pepper
vegetable oil
For the poached eggs
1½ tbsp vinegar for every litre of water used
4 large free range eggs

METHOD

Melt the butter in a non-stick frying pan and cook the onion over a medium heat until softened but not brown, about five minutes. Chop the watercress, add to the pan and stir fry with the onions until just wilted.

Heat up the oil in the pan and fold the mash into the watercress and onions. Season with salt, plenty of ground black pepper and a pinch of nutmeg. Combine everything thoroughly. Press the mixture down to make a circular cake. Allow to cook for 10 minutes over a medium heat without disturbing.

Turn the cake over either by tossing or by sliding onto a plate and then returning it to the pan. Leave to cook for a further 10 minutes.

Perfect poached eggs

Fill a deep pan with water and bring to the boil, the water should be at least 12cm (4½ inches) deep. Add 1½ tablespoons of vinegar for every 1 litre of water.

Crack each egg into a coffee cup (this will prevent the whites becoming straggly) and slide the egg into the water at the exact point where it has a rolling boil. Repeat with more eggs as required. Do not salt the water as this will cause the whites to break down.

Poached eggs are easily made in advance. After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into iced water. When the eggs are cold any straggly bits can be removed. When the eggs are required reheat them in boiling salted water for 30-40 seconds.