Page title and description

Pork & gammon
bubble and squeak with ham, poached egg and mustard hollandaise
Ingredients
main
- 1 large leek, finely sliced
- oil for frying, e.g. vegetable or sunflower
- butter for frying
- 400g floury potatoes, cooked and mashed (use leftover potatoes if you like)
- 200g Brussels sprouts, cooked and thinly sliced (use leftover sprouts or cabbage too if you like)
- 4 eggs
- white wine vinegar
- 4 slices of ham
- salt and pepper
for the hollandaise
- 4 egg yolks
- splash of white wine vinegar
- 250g unsalted butter, melted
- 1 tbsp Dijon mustard
- 1 lemon
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
main
-
Step 1
Cook the leek on a low heat in a splash of oil, stirring now and then to stop it catching, until softened without colouring. Mix with the potatoes and sprouts, season well, then form into 8 balls and gently flatten slightly into small pattie/burger shapes. -
Step 2
Melt a knob of butter in a non-stick frying pan. Fry the cakes until golden and crispy on both sides, in batches if your pan is not big enough. Keep warm in a low oven while you poach the eggs and make the hollandaise. -
Step 3
Bring a large pan of water to a gentle rolling boil (not bubbling). Add a good splash of white wine vinegar and swirl the water with a wooden spoon into a whirlpool. -
Step 4
Crack one egg into a small bowl or ramekin, then tip it into the pan. Cook for 2 ½ minutes. Keep the water in the pan hot for reheating the eggs.
To make the hollandaise
-
Step 1
put the egg yolks and a splash of white wine vinegar in a heatproof bowl, one that fits snugly over a pan of simmering water (don't let the bottom of the bowl touch the water). Whisk constantly over a gentle heat until voluminous. Gradually pour in the melted butter, whisking constantly, until you have a smooth, glossy sauce (you may not need quite all of the butter). -
Step 2
Stir in the mustard, a squeeze of lemon juice and salt to taste. -
Step 3
Reheat the eggs in the hot water, then serve 2 cakes each with a slice of ham, a poached egg and drizzle over some of the hollandaise.