Recipe courtesy of Robert Irvine
Steak and Eggs with Bubble and Squeak
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- Level: Intermediate
- Total: 3 hr 40 min (includes marinating and cooling times)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1333
- Total Fat
- 104 g
- Saturated Fat
- 35 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 12 g
- Sugar
- 13 g
- Protein
- 43 g
- Cholesterol
- 384 mg
- Sodium
- 2130 mg
- Level: Intermediate
- Total: 3 hr 40 min (includes marinating and cooling times)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1333
- Total Fat
- 104 g
- Saturated Fat
- 35 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 12 g
- Sugar
- 13 g
- Protein
- 43 g
- Cholesterol
- 384 mg
- Sodium
- 2130 mg
Ingredients
Bubble and Squeak:
Steaks:
Poached 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.
