Bubble & squeak with egg
250 g, peeled and cut into large chunks
1 medium, trimmed, cleaned and thinly sliced
175 g, shredded
Cannellini Beans, cooked
2 can(s), large, drained, drained and rinsed
Calorie controlled cooking spray
Egg, whole, raw
4 large, raw
4 tablespoons, level
- Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 5 minutes, then add the leek and cabbage and continue to cook for a further 3-5 minutes until the potatoes are tender. Drain well, then return to the pan, cover with a lid and let steam dry. Add the beans to the pan, season well, and roughly mash.
- Heat the oil in a large frying pan over a high heat, add the mashed vegetable and bean mixture and fry for 5-8 minutes, stirring occasionally, until the mixture starts to crisp. Use the potato masher to press the mixture evenly across the base of the pan, then reduce the heat and cook for another 5-8 minutes, or until the base is crisp.
- Meanwhile, heat a non-stick, lidded frying pan over a low-medium heat. Add 100ml of water, then carefully add the eggs, one at a time. Cover with a lid, and steam-fry until the eggs are cooked to your liking.
- Serve the bubble and squeak, crisp-side up, topped with the eggs and with the mustard on the side.