This classic British brunch dish makes for a delicious dinner idea for two. Root vegetable mash replaces potato, lending extra sweetness and nutty flavour to the bubble and squeak patties which are topped with perfectly poached eggs. This easy egg recipe is ideal for a speedy midweek meal.
Heat the oil in a large frying pan set over a low-medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Meanwhile, put the spinach in a colander and pour over a kettleful of freshly boiled water to wilt. Cool under the cold tap, then squeeze dry and roughly chop.
In a bowl, combine the onion and garlic, root veg mash, paprika, spinach and a little seasoning. Mix well.
In the same frying pan, melt the butter over a medium heat. Add the mash mixture in two halves, shaping into flattened patties with a spatula. Cook for 6-8 minutes on each side, until golden and crisp.
Meanwhile, bring a large pan of salted water to the boil. Reduce the heat to a simmer, then crack in the eggs at separate sides of the pan and cook for 4 minutes*.
Remove the eggs with a slotted spoon and drain on kitchen paper. To serve, top each bubble and squeak with a poached egg and sprinkle with a little extra paprika.
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*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.