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PUNK CHEF LOGO AND IMAGERY  & COPYRIGHT © 2017. ALL RIGHTS RESERVED.

All photos copyrighted by Samuel Dore www.bursteardrum.net for BSLBT and Hungry Gap Production also Jason Steadman Photography and Rinkoo Barapaga

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LOBSTER EGG BENEDICT "MY WAY' WITH SPICY BUBBLE AND SQUeAK

It a great way of using up leftover mash, sprouts and cabbage for this traditional dish, but Bubble and Squeak is not just for Christmas or Boxing Day... You can do this everyday for lunch, dinner or include breakfast, why not jazz it up with spices.

SERVES 4

INGREDIENTS

For the bubble and squeak:

- 2 tbsp vegetable oil

- 1/2 onion, chopped finely

- 300g leftover mashed potatos

- 100g leftover brussels sprouts

- 100g leftover carrots

- 100g leftover shredded savoy cabbage

- 1/2 tsp ground turmeric

- 1 tsp mustard seeds

1 tsp garam masala

1 green chilli

 

For the hollandaise sauce:

- 120g unsalted butter

- 2 large egg yolks

- 1 tsp white wine vinegar

- squeeze of lemon juice

 

For the poached eggs:

- 4 whole eggs

- 1 tbsp white wine vinegar

 

To plate:

- 20g fresh rockets

- 2 lobster tails, cooked and peeled

- pinch dried chilli flakes

METHOD

  • FOR THE BUBBLE AND SQUEAK: Fry onions until soft.

  • Add all bubble and squeak ingredients into a bowl, add onions and mash together.

  • Shape into patties and fry until both sides are golden brown.

  • FOR THE LOBSTER: Lay the tails on their back with the soft side of the shell facing up, cut the through the shell lengthways down the middle with scissors.

  • Pry the shell open, then take the meat out and cut the meat lengthway so it separate in two pieces.​

  • Put butter in a pan, wait till butter melts and starts to bubble, then put the lobster in the pan and baste it spoon so the lobster is coated in that lovely rich butter and kept warm.

  • FOR THE HOLLANDAISE SAUCE: Melt butter in a pan; in a separate saucepan boil water. In a heatproof bowl over simmering water, whisk egg yolks with white wine vinegar for a couple of minutes.

  • Remove from the heat and slowly whisk in the melted butter, bit by bit, until it’s all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water.)

  • Season and add lemon juice if required. Keep warm, while you are poaching the eggs.

  • FOR THE POACHED EGGS: Place white wine vinegar in simmering water. Make a whirlpool and poach one egg at a time.

  • TO PLATE UP: Put one Pattie on the plate, then a couple of rockets on top, layer two lobster pieces on top of the rockets, a poach egg on top then finish with plenty of hollandaise sauce so it dribbles down the side. sprinkle with some chilli flakes and serve.