Irish Eggs Benedict Bubble and Squeak Recipe

Irish Eggs Benedict Bubble and Squeak have a funny name but this potato pancake is filled with cabbage and bacon then topped with a poached egg, hollandaise sauce, and peas.

Good to Know

The dish is called bubble and squeak because the cabbage makes bubbling and squeaking sounds during the cooking process.

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Irish Bubble and Squeak Eggs Benedict

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 641kcal
Author: Kelly DiMascio
A potato pancake filled with bacon and cabbage and topped with a poached egg and peas.
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Ingredients

Squeak and Bubble

  • 5 potatoes - boiled, peeled, and diced
  • 1/2 lbs bacon - cut into 1-inch pieces
  • 1 head cabbage - in 1/4-inch slices
  • 1/2 cup water

Poached Eggs

  • 1 T vinegar
  • 6 eggs - large

Gordon Ramsey Basic Hollandaise

  • 2 1/4 cup white wine vinegar
  • 1 tbsp peppercorn
  • 1 bunch tarragon
  • 3 egg yolks - large
  • 3/4 cup unsalted butter - melted and skimmed
  • 1 cup peas - cooked
  • 1/2 lemon

Instructions

Bubble and Squeak

  • In a cast iron skillet, brown the bacon and pour off grease except a spoonful or two. Remove the bacon and save. 
  • Add the cabbage and water, cover, and cook on low for 15-20 minutes (or until the cabbage begins to be tender). 
  • Add the boiled potatoes and bacon and cook a little longer, allowing flavors to blend. 
  • Salt to taste, and add extra water if you need to cook it longer.

Poached Eggs

  • Crack each egg into a ramekin or bowl.
  • Bring a pan of unsalted water at least 2-3 in deep with 1 t vinegar to a simmer over medium heat. 
  • Create a little vortex in the water and slip 1 egg into the pan. The yolk should follow the white.
  • Cook for 2 minutes then turn off the heat and leave the pan for 8-10 minutes.
  • Lift the egg out with a slotted spoon and drain it on kitchen paper and keep warm.
  • Repeat for remaining eggs 

Gordon Ramsey Basic Hollandaise

  • Boil vinegar, peppercorns, and tarragon, together and reduce by half. Strain and reserve.
  • Boil a large pan of water, then reduce to a simmer. 
  • Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
  • Beat vigorously until the mixture forms a foam, make sure the yolks don't get too hot.  You may need to remove the bowl from the heat from time to time while you whisk, scraping around the sides with a plastic spatula. You want a golden, airy foam.
  • remove from heat and whisk in warmed butter, a little at a time, then return the bowl over gentle heat to cook a little more. Repeat until all the butter is incorporated and you have a thick texture like mayonnaise. 
  • Finally, whisk in lemon juice, salt, and pepper to taste plus a little warm water from the pan if the mixture is too thick.

To Assemble

  • Use a biscuit cutter to cut a circle of Bubble and Squeak and place on a plate.  
  • Top with a poached egg.
  • Sprinkle peas around the potato cake.
  • Top with Hollandaise sauce.
  • Serve immediately.

Notes

 
I used the Gordon Ramsey Basic Hollandaise Sauce for this recipe.  I really like Kerrygold Butter's Herbed Hollandaise.  To save calories you might skip the hollandaise all together.
 
 

Nutrition

Calories: 641kcal | Carbohydrates: 38g | Protein: 20g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 347mg | Sodium: 374mg | Potassium: 1311mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1490IU | Vitamin C: 91.2mg | Calcium: 195mg | Iron: 9mg
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