TINY GRILL RECIPES
BUBBLE & SQUEAK | PORK RECIPES | JAMIE OLIVER RECIPES
I've played with a classic bubble and squeak recipe to reinvent any leftover Christmas bits and bobs – out of uninspiring leftovers comes a festive treat that will make everyone super-happy!
Total Time 45 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill to high.
- Drizzle 1 tablespoon of oil into a non-stick ovenproof frying pan over a medium heat, add the leftover veg and start mashing them together.
- Cook for 15 to 20 minutes, and keep mashing them over the course of the cooking time so they break down and get nice and crisp on the bottom.
- Halve the tomatoes, trim the mushrooms and trim most of the fat from the bacon.
- Put the chipolatas and tomatoes on a tray, drizzle lightly with oil and place under the grill for 4 minutes. Turn the chipolatas over, add the mushrooms to the tray, face up, drizzle with a little oil and season with sea salt and black pepper.
- Lay the bacon in and around everything and pop the tray back under the grill for another 7 to 8 minutes, or until the chipolatas are cooked through.
- When the tray of extras is just about perfect, turn the oven to 180ºC/350ºF/gas 4 and pop them down at the bottom of the oven to keep warm,
- Give the bubble and squeak one final pat down and use the back of a spoon to make four dents, evenly spaced around the pan. Crack in the eggs – it looks fantastic, isn’t predictable and saves on washing up.
- Season with a tiny bit of salt and pepper and put in the oven for about 8 minutes, or until the eggs are cooked to your liking.
- To serve, pop the tray of bubble & squeak and eggs in the middle of the table with the tray of extras on the side.
Nutrition Facts : Calories 476 calories, FatContent 27.1 g fat, SaturatedFatContent 6.7 g saturated fat, ProteinContent 25.9 g protein, CarbohydrateContent 33.3 g carbohydrate, SugarContent 6.7 g sugar, SodiumContent 2.6 g salt, FiberContent 6.2 g fibre
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