download traditional bubble and squeak recipe

Remove the pan from the heat and stir in the heavy cream. Add the last tablespoon of cold butter and stir until it has completely melted.

Add the Fustini's Sicilian Lemon Balsamic and the hot sauce, then put the bowl over a pan of simmering water and cook until the bottom of the bowl is too hot to touch. Put the egg yolks in a medium metal bowl and whisk them for 2 to 3 minutes, until they get thick.

Melt 1 1/2 sticks of butter in a small sauce pan and set it aside to keep warm.

On one side, put a slice of ham, then a poached egg, a dollop of Hollandaise, and some chopped parsley.

Put a bubble and squeak cake on the bottom of a service plate to serve.

Carefully take out of the water and put down the drain. Crack the eggs into the water and poach them for 8 to 10 minutes, or until the egg yolk is mostly done. Pour a little bit of Fustini's Sicilian Lemon Balsamic Vinegar into the water that is already boiling. Over medium heat, bring 2 inches of water to a slow boil in a shallow sauté pan.

The ham can be heated in hot water or in a skillet.

Put them on paper towels to dry, and keep them warm.

Fry the breaded cakes in the hot oil until they are crisp and golden brown. Put the ones with breading aside and finish the rest. Working with one cake at a time, bread them by dusting them with flour and shaking off the extra, then dipping them in the beaten eggs and letting the extra drip off, and finally rolling them in the bread crumbs. Make the mashed potatoes into small disks about 3 inches across and 1 inch thick. In a third shallow plate, put the bread crumbs. Mix the eggs with a whisk and put them in another small bowl.

Salt and pepper some flour and put it in a shallow dish.

Let the potatoes cool until they are room temperature. Add salt and pepper, then add the hot, cooked potatoes and stir them around a lot to break them up and make a mash. Add the cabbage and keep cooking, stirring often, for 5 to 7 minutes, until the cabbage wilts. Add the onions and stir them around while they cook for 2 minutes.

In a large stock pot, heat the Fustini's Tuscan Herb Olive Oil until it is almost smoking.

Download traditional bubble and squeak recipe