Steak and Eggs with Bubble and Squeak

Total Time:
4 hr
Prep:
35 min
Inactive:
40 min
Cook:
2 hr 45 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
  • Steaks:
  • 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
Directions
  • 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.

  • Drizzle the squash halves with the oil, sprinkle with salt and pepper and put on a baking sheet cut-side up. Roast until tender, 45 to 60 minutes. Set aside to cool.

  • 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.


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