Bubble And Squeak With Crispy Bacon And Poached Egg

The average person in the world today, without faith and without God and without hope, is engaged in a desperate personal search throughout his lifetime. He does not really know where he has been. He does not really know what he is doing here and now. He does not know where he is going. The sad commentary is that he is doing it all on borrowed time and borrowed money and borrowed strength; and he already knows that in the end he will surely die! Man, made more like God than any other creature, has become less like God than any other creature. Created to reflect the glory of God, he has retreated sullenly into his cave; reflecting only his own sinfulness. Certainly it is a tragedy above all tragedies in this world that man, made with a soul to worship and praise and sing to God's glory, now sulks silently in his cave.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy, Grains			2	Servings

INGREDIENTS

1		Savoy cabbage
2		Salad onions
450	g	Potatoes
1		Clove garlic
25	g	Butter
2	T	Vegetable oil
		Seasoned flour for dusting
		EGG***
4		Black pudding
4		Rashers of streaky bacon
2		Eggs
		Water for poaching
		A few drops of vinegar
4	T	Double cream
1		Heaped tbsp grain mustard
3		Sprigs tarragon, shredded
		Salt and ground black pepper
		Cayenne for dusting

INSTRUCTIONS

Dice the potatoes and add to a pan of salted boiling water. Finely
shred about eight Savoy cabbage leaves and transfer the cabbage to a
pan of boiling water. Simmer for 2-3 minutes.  2 Finely chop the salad
onions, crush the garlic and put in a large  bowl. Drain the cabbage
and cool under cold water. Remove any excess  water by squeezing out in
a clean tea towel. Put into the bowl with  the salad onions.  3 Slice
the black pudding and place onto a grill rack. Lay the four  rashers of
bacon alongside. Pop under the grill and leave for 3-4  minutes until
the bacon is crispy and the black pudding cooked.  4 Drain the potatoes
and mash well. Transfer to the bowl with the  cabbage and mix
thoroughly. Divide the potato mixture into four  patties. Heat a large
frying pan with 2 tbsp oil.  5 Dust the patties in the seasoned flour
and carefully lay two into  the frying pan. Leave to fry for 2-3
minutes on each side, until  golden. Turn the bacon and black pudding
over and return to the grill.  6 For the Poached Eggs: Add a few drops
of vinegar to a pan of boiling  water and carefully break two eggs into
it.  7 Remove the bacon and black pudding from the grill, put on a
plate  and set aside. Turn the bubble and squeak over.  8 For the
Mustard Dressing: Add the cream, mustard, tarragon and  seasoning into
a bowl and mix thoroughly. Heat gently in a pan and  then set aside.  9
Remove the bubble and squeak from the pan and place on the plate  with
the bacon and black pudding. Finely chop the bacon rashers.  10 To
serve: Place the bubble and squeak onto a serving plate and  place a
slice of black pudding on top.  11 Remove the egg from the pan and
place on top of the black pudding.  Spoon some of the sauce around the
edge, sprinkle with bacon and dust  with cayenne. Serve immediately.
Converted by MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Save the baby humans… STOP ABORTION!!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1114 Calories From Fat: 293 Total Fat: 33.2g Cholesterol: 305.9mg Sodium: 129.7mg Potassium: 1407.3mg Carbohydrates: 171.1g Fiber: 11.3g Sugar: 7.7g Protein: 31.7g