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.

Irish Bubble and Squeak Eggs Benedict

Course: Breakfast, Brunch, dinner, side, Side Dish
Cuisine: British, Irish, Scottish
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 641 kcal
Author: Kelly DiMascio

A potato pancake filled with bacon and cabbage and topped with a poached egg and peas.



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


Bubble and Squeak

  1. In a cast iron skillet, brown the bacon and pour off grease except a spoonful or two. Remove the bacon and save. 
  2. Add the cabbage and water, cover, and cook on low for 15-20 minutes (or until the cabbage begins to be tender). 

  3. Add the boiled potatoes and bacon and cook a little longer, allowing flavors to blend. 

  4. Salt to taste, and add extra water if you need to cook it longer.

Poached Eggs

  1. Crack each egg into a ramekin or bowl.

  2. Bring a pan of unsalted water at least 2-3 in deep with 1 t vinegar to a simmer over medium heat. 

  3. Create a little vortex in the water and slip 1 egg into the pan. The yolk should follow the white.

  4. Cook for 2 minutes then turn off the heat and leave the pan for 8-10 minutes.
  5. Lift the egg out with a slotted spoon and drain it on kitchen paper and keep warm.

  6. Repeat for remaining eggs 

Gordon Ramsey Basic Hollandaise

  1. Boil vinegar, peppercorns, and tarragon, together and reduce by half. Strain and reserve.

  2. Boil a large pan of water, then reduce to a simmer. 
  3. 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.

  4. 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.

  5. 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. 

  6. 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

  1. Use a biscuit cutter to cut a circle of Bubble and Squeak and place on a plate.  

  2. Top with a poached egg.

  3. Sprinkle peas around the potato cake.

  4. Top with Hollandaise sauce.

  5. Serve immediately.

Recipe 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 Facts
Irish Bubble and Squeak Eggs Benedict
Amount Per Serving
Calories 641 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 22g138%
Cholesterol 347mg116%
Sodium 374mg16%
Potassium 1311mg37%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 6g7%
Protein 20g40%
Vitamin A 1490IU30%
Vitamin C 91.2mg111%
Calcium 195mg20%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.



  1. Easy St Patrick's Day Recipes | Mermaids & Mojitos - […] Irish Bubble and Squeak Eggs Benedict […]

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