Gluten Free, Dairy Free
Bubble and squeak souffle
25 mins
Easy
1 Serving
Here chef Jason takes the leftovers from a Sunday lunch and elevates it to produce a brasserie-style meal: a light, fluffy version of bubble and squeak with the added benefits good fats from the salmon and poached egg.
Brilliant Bases Used In This Recipe
About This Recipe
Here in the UK when you have a Sunday lunch, there are invariably a host of vegetables left over the next day. Traditionally these have been made into ‘bubble and squeak’, a mashing together of all the vegetables that are then pan fried.
Chef Jason has taken that concept further to come up with an Elevated version of it at the request of one of our members, Liz. Jason has upped the ante by mixing egg yolks into the vegetables and then whisking the whites to form peaks. When the two are mixed together, they can be formed into patties that are then baked and have a slight rise when in the oven.
We’re serving them with some home-smoked salmon and free-range poached egg to create a beautiful brasserie-style meal from what are essentially leftovers - but remains packed with nutrient value thanks to the abundant vitamins and minerals from the vegetables and the food fats from the salmon and poached egg.
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Ingredients
150g/5oz mashed potatoes
100g/4oz mixed cooked vegetables
2 eggs
100g/4oz smoked salmon
Nutrition Per Serving
Calories
516
Fats
24G
Carbs
35G
Protein
41G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/400F (convection)
Separate half of the eggs into yolks and whites
Place the yolks into a large bowl, add the mashed potatoes and chopped vegetables, mix together
In a separate bowl, whisk the whites until light and fluffy and producing soft peaks
Fold the egg white into potato mix, trying not to remove the air
Using a lightly greased smooth sided deep pastry cutter, and placing on a lightly oiled baking sheet, form the ‘cylinder’ shape cakes, sliding the ring off and spraying with a small amount of oil to help create the golden crust in baking (see video)
Place the tray into the oven for 15-20 minutes. Ensure they are warmed fully through before serving
In the meantime, place the smoked salmon onto a plate and poach the remaining eggs as per the skills video (see below)
Place the cooked souffles onto each piece of salmon and place an egg on top
Garnish with pea shoots, lemon and olive oil
