ULTIMATE BUBBLE AND SQUEAK

This is always a winner with my family and friends, gorgeous crunchy fluffy roast potatoes cooked in goose fat served with garlic buttered pan seared spring greens, topped with a soft poached egg and finished off with a sumptuous mustard cream and gooseberry vinegar sauce.  Make plenty as it’s hard to stop at one serving!

(Serves 2)

Ingredients 

4 Albert rooster roasting potatoes

2 tbsp goose fat

4 eggs cracked into individual bowls

1 head of spring greens rough chopped

2 cloves garlic peeled and chopped

25g butter

1 dash olive oil

Mustard Sauce

1 tbsp Dijon mustard or to taste

200ml double cream

1 tsp vinegar, apple, white wine or gooseberry

1 pinch white pepper

Peel and cut your potatoes in to four, bring a pan of water to a rolling boil and part boil the potatoes until just fork tender, drain, season with salt and leave to steam dry for 10 minutes.  Pre heat your oven to 200 C / 392 F.  Place your roasting tray in the oven with the goose fat for 3 minutes, then add the potatoes, toss to coat in the hot fat.  Roast in the oven for 30-40 minutes turning once until golden and crispy all over.  

Ten minutes before the potatoes are ready:

 Bring a large deep pan of water to a gentle simmer ready for the poached eggs then at the same time heat a pan medium hot for cooking the spring greens, add the olive oil and butter, add the garlic and spring greens and sauté for five minutes.  

Next warm the mustard sauce by placing all the ingredients in a pan and heating gently.

To poach the eggs add the vinegar to the simmering water and gently whisk to create a vortex in the centre and then pour in the eggs one at a time from the bowls, the eggs will swirl around gently with the vortex allowing the egg white to surround the yolk to create a perfect poached egg.  Cook gently for around 3-5 minutes depending on how runny you like your yolk,  

You can check the egg by removing with a slotted spoon and gently prodding to see how wobbly the egg is, the firmer the bounce back the more cooked the egg is.  Remember the poached egg will continue to cook for a minute once it is taken from the water and served.  

Get Ahead Eggs

You can poach your eggs ahead of time, once cooked, plunge the poached eggs in to a bowl of iced water to stop the cooking process, when your ready to serve gently place the eggs back into a pan of just simmering water for one minute to warm back through.

To serve place the spring greens in the bottom of a dish, pour over a splash of the mustard sauce, pile high with the crispy roasted potatoes, top with the poached eggs and finish with a drizzle of the creamy mustard sauce, enjoy.