Bubble and squeak with poached egg and hollandaise sauce recipe
 675g/1½ lb Maris Piper potatoes, peeled and cut into chunks 225g/8oz curly kale or spring cabbage, thinly sliced 25g/1oz butter 1 leek or small onion, chopped 150ml/5fl oz full-cream milk freshly ground white pepper 6 rashers streaky bacon, cut into lardons2 tbsp white wine vinegar4 free-range eggsready-made hollandaise sauce, to serve 675g/1½ lb Maris Piper potatoes, peeled and cut into chunks 225g/8oz curly kale or spring cabbage, thinly sliced 25g/1oz butter 1 leek or small onion, chopped 150ml/5fl oz full-cream milk freshly ground white pepper 6 rashers streaky bacon, cut into lardons 2 tbsp white wine vinegar 4 free-range eggs ready-made hollandaise sauce, to serve Method Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water). Bring to the boil and simmer until tender. Put 1 cm/½ inch of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender.Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well. Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent.Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Mix together well.Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix and form into four patties.Heat the frying pan. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes.Meanwhile, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.To serve, place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce. Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water). Bring to the boil and simmer until tender. Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water). Bring to the boil and simmer until tender. Put 1 cm/½ inch of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender. Put 1 cm/½ inch of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender. Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well. Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well. Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent. Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent. Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Mix together well. Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Mix together well. Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix and form into four patties. Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix and form into four patties. Heat the frying pan. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes. Heat the frying pan. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes. Meanwhile, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. Meanwhile, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. To serve, place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce. To serve, place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce.