Bubble & Squeak with Poached Eggs
- Prep time: 45 mins
- Serves: 2
Ingredients
- 4 Free Birds poached eggs
- 600g potatoes, 2cm dice
- 2 small carrots, 1cm dice
- 1/3 cup frozen peas
- salt and cracked black pepper
- 2 tsp horseradish cream
- 1 tbsp olive oil
- 1 onion, chopped
- 100g brussel sprouts, roughly chopped
- 30g butter, chopped
Method
- Preheat the oven to 180˚C/160°C. Lightly spray four 1-cup (250ml) capacity ovenproof ramekins with oil.
- Place spinach in a heatproof bowl. Pour ever enough boiling water to cover, set aside for 10 seconds then drain. Once cool enough to handle squeeze out excess water. Combine spinach, tomatoes, feta, basil and shallots in a medium bowl. Divide evenly between prepared dishes, and drizzle each with 1 teaspoon oil. Place dishes on a baking tray and crack an egg on top of each dish.
- Cover with foil and bake for 15 minutes or until egg is cooked to your liking. Season with black pepper
