Bubble and squeak with poached egg and hollandaise sauce

Step 1

Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water). Bring to the boil and simmer until tender.

Step 2

Put 1 cm/½ inch of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender.

Step 3

Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well.

Step 4

Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent.

Step 5

Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Mix together well.

Step 6

Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix and form into four patties.

Step 7

Heat the frying pan. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes.

Step 8

Meanwhile, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.

Step 9

To serve, place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce.