Steak and Eggs with Bubble and Squeak
- Bubble and Squeak:
- 1 small head cabbage, roughly chopped
- Chicken stock, as needed
- 1 butternut squash, split lengthwise and seeds scooped out
- Grapeseed oil, for drizzling
- Salt and freshly ground black pepper
- 1 1/2 pounds potatoes, peeled and quartered
- 1 egg
- Butter, for frying cakes
- 1 tablespoon minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Juice of 1 lemon
- Juice of 1 lime
- Four 4-ounce flank steaks or bison steaks
- 1 teaspoon grapeseed oil
- 1 teaspoon Sriracha
- Poached Eggs:
- 1 tablespoon vinegar
- 4 eggs
For the bubble and squeak: Preheat the oven to 350 degrees F.
Add the cabbage to a pan, cover with chicken stock and bring to a boil. Lower the heat and simmer until tender, about 1 hour.
Put the potatoes in a pot and add enough salted water to cover. Cover the pot, bring to a boil, lower the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and mash with a fork or potato masher.
For the steaks: In a bowl, mix together the parsley, salt, pepper and lemon and lime juice. In a shallow bowl, cover the steaks with the sauce and marinate for 30 minutes.
Measure out 2 cups of the mashed potatoes, 1 cup of the cooked cabbage and 1 cup of the roasted squash into a large bowl (save the remaining vegetables for another use). Add the egg and some salt and pepper and mix well. Form into four equal cakes, each about 1 inch thick.
To cook the cakes, heat a saute pan over medium-high heat. Add some butter and then the cakes and cook until golden brown on one side. Flip and cook on the second side until golden brown. Keep warm.
For the poached eggs: Heat 8 cups water and the vinegar in a pot until simmering. Carefully crack the eggs into the water and cook for 3 minutes. Remove the eggs with a slotted spoon and place on a plate or into soup cups until plating.
To cook the steaks, heat a thick-bottom pan over high heat until smoking. Remove the steaks from the marinade. Reduce the heat to medium, add the oil and steaks and cook for 3 minutes on each side. Set the steaks aside on a plate to rest for 2 minutes. Add the Sriracha to the pan and stir to create a pan sauce. Slice the steaks on the bias.
Place a bubble and squeak cake on each plate followed by some sliced steak. Top with a poached egg and finish with the pan sauce.
Recipe courtesy of Robert Irvine's Eat! and Robert Irvine's Nosh