Ingredients

Step by step

1. For this recipe you will need a batch of spring onion mash from this recipe.
   
   Bring a large pan of seasoned water to the boil, add the cabbage and cook for 2 minutes. Drain, refresh with cold water then press out as much liquid as possible. Mix the leftover spring onion mash with the cabbage and garlic. If the mixture is quite soft, pop in the freezer or fridge to chill for a bit.
2. Divide the mix into 4 and and shape into round cakes about the size and shape of a deep crumpet. Roll each one in the seasoned flour and carefully tap off the excess. Preheat the oven to 200°C, 180°C, gas 6.
3. Heat a frying pan on a medium heat with the oil and butter; add the bubble and squeak cakes to the pan and cook on each side for 2-3 minutes, being careful not to burn the butter. If the butter gets too hot, either turn down the heat or add an extra knob of butter to cool the pan down.
4. Drain on kitchen paper, transfer to a baking tray and place in the oven while you cook the eggs.
5. Half-fill a wide pan with salted water and the vinegar and bring to a strong simmer over a medium heat.
6. Crack each egg into a cup, start to spin the water with a slotted spoon then gently tip each egg into the water gently, letting the water take the egg. They should take 2-3 minutes to cook and feel set but still soft, keeping the yolk runny; don’t let the water boil. Carefully remove the eggs with a slotted spoon and rest briefly on kitchen paper. Season well with salt and pepper.
7. Remove the bubble and squeak cakes from the oven, arrange slices of smoked salmon on top then carefully place the poached eggs on to finish. Enjoy!