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Ingredientes
- 1 sm Savoy cabbage
- 2 x Salad onions
- 450 gm Potatoes
- 1 x Clove garlic
- 25 gm Butter
- 2 Tbsp. Vegetable oil Seasoned flour for dusting
- 4 slc Black pudding
- 4 x Rashers of streaky bacon
- 2 x Large eggs Water for poaching A few drops of vinegar
- 4 Tbsp. Double cream
- 1 x Heaped tbsp grain mustard
- 3 sprg tarragon, shredded Salt and grnd black pepper Cayenne for dusting
Direcciones
- 1 Dice the potatoes and add in to a pan of salted boiling water. Finely shred about eight Savoy cabbage leaves and transfer the cabbage to a pan of boiling water. Simmer for 2-3 min.
- 2 Finely chop the salad onions, crush the garlic and put in a large bowl. Drain the cabbage and cold under cool water. Remove any excess water by squeezing out in a clean tea towel. Put into the bowl with the salad onions.
- 3 Slice the black pudding and place onto a grill rack. Lay the four rashers of bacon alongside. Pop under the grill and leave for 3-4 min till the bacon is crispy and the black pudding cooked.
- 4 Drain the potatoes and mash well. Transfer to the bowl with the cabbage and mix thoroughly. Divide the potato mix into four patties. Heat a large frying pan with 2 tbsp oil.
- 5 Dust the patties in the seasoned flour and carefully lay two into the frying pan. Leave to fry for 2-3 min on each side, till golden brown. Turn the bacon and black pudding over and return to the grill.
- 6 For the Poached Large eggs: Add in a few drops of vinegar to a pan of boiling water and carefully break two Large eggs into it.
- 7 Remove the bacon and black pudding from the grill, put on a plate and set aside. Turn the bubble and squeak over.
- 8 For the Mustard Dressing: Add in the cream, mustard, tarragon and seasoning into a bowl and mix thoroughly. Heat gently in a pan and then set aside.
- 9 Remove the bubble and squeak from the pan and place on the plate with the bacon and black pudding. Finely chop the bacon rashers.
- 10 To serve: Place the bubble and squeak onto a serving plate and place a slice of black pudding on top.
- 11 Remove the egg from the pan and place on top of the black pudding.
- Spoon some of the sauce around the edge, sprinkle with bacon and dust with cayenne. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 492g | |
| Recipe makes 2 servings | |
| Calories 683 | |
| Calories from Fat 310 | 45% |
| Total Fat 35.09g | 44% |
| Saturated Fat 14.26g | 57% |
| Trans Fat 0.35g | |
| Cholesterol 63mg | 21% |
| Sodium 355mg | 15% |
| Potassium 1241mg | 35% |
| Total Carbs 83.91g | 22% |
| Dietary Fiber 6.1g | 20% |
| Sugars 32.29g | 22% |
| Protein 13.34g | 21% |
