Bubble & squeak
Bubble & squeak
This
recipe replaces starchy potato with celeriac or swede to lower the
carbs. It is ideal for using up leftover vegetables and makes a hearty
lunch on a cold day.
Serves 4
Per serving:
Carbs, 4.9g
Protein, 22g
Fat, 33g
Fibre, 4.2g
Calories, 409
Ingredients
- 250g sprouts or cabbage, cooked
- 250g celeriac or swede, cooked
- 1 small onion, finely chopped
- 25g salted butter
- 3 tbsp dripping or extra-virgin olive oil
- Salt and freshly ground black pepper
- 75g cheddar, grated
- 8 medium eggs
- Directions
Roughly blitz the cooked vegetables in a food processor. Heat the grill to hot.
Fry
the onion in half the butter and half the oil with seasoning in a large
frying pan over a medium heat until soft. Spoon the onions into a
mixing bowl, keep the pan to one side.
Mix the blitzed vegetables with the onions and cheese. Taste and adjust the seasoning as necessary.
Heat the remaining butter and oil in the frying pan until bubbling.
Spoon
the mixture back into the pan and cook for 10 minutes, or until the
underside is browned. Shake the pan to make sure it is not sticking.
Transfer the pan to the grill and cook on a high shelf until golden brown.
Meanwhile poach the eggs.
Be careful of the handle of the pan and either turn the bubble and squeak out or serve it straight from the pan.
Serve with the poached eggs on top.
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