- 0:10 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
This recipe for bubble and squeak is low in salt and high in fibre, it also contains 5 servings of vegetables per serve.
Ingredients
- 30g butter
- 1 leek, trimmed, halved, washed, thinly sliced
- 4 cups leftover roast vegetables (see related recipe)
- 1 tablespoon dijon mustard
- 2 teaspoons olive oil
- 4 eggs
- Baby spinach, to serve
Method
- Step 1Melt 20g butter in a 20cm (base) heavy-based, non-stick, flameproof frying pan over medium heat. Add leek. Cook, stirring occasionally, for 5 minutes or until softened. Add roast vegetables. Cook, stirring, for 5 to 10 minutes or until heated through. Transfer to a large heatproof bowl. Add mustard. Season with salt and pepper. Roughly mash.
- Step 2Melt remaining butter in pan over low heat. Add vegetable mixture. Spread over base of pan, pressing down firmly. Cook for 12 to 15 minutes or until base is crisp.
- Step 3Preheat grill on high. Place pan under grill. Cook for 2 to 3 minutes or until top is golden. Stand for 5 minutes. Turn out onto a plate or board.
- Step 4Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook eggs on 1 side for 2 minutes or until eggwhites are set and yolks still soft. Cut bubble and squeak into wedges. Serve with baby spinach and eggs.
- Low carb
- Low kilojoule
- Vegetarian
Nutrition
1573 kj
Energy
20.8g
Fat Total
6.8g
Saturated Fat
8.7g
Fibre
15.1g
Protein
207mg
Cholesterol
325mg
Sodium
27.5g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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