Ingredients

• 675g/1½ lb Maris Piper potatoes
• peeled and cut into chunks
• 225g/8oz curly kale or spring cabbage
• thinly sliced
• 25g/1oz butter
• 1 leek or small onion
• chopped
• 150ml/5fl oz full-cream milk
• freshly ground white pepper
• 6 rashers streaky bacon
• cut into lardons
• 2 tbsp white wine vinegar
• 4 free-range eggs
• ready-made hollandaise sauce
• to serve

Directions

• Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water). Bring to the boil and simmer until tender.
• Put 1 cm/½ inch of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes
• until just tender.
• Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well.
• Using the same pan
• melt the butter
• then add the leek or onion and cook gently for 7-8 minutes
• or until softened but still translucent.
• Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage
• milk and white pepper to taste. Mix together well.
• Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix and form into four patties.
• Heat the frying pan. Place patties in the hot pan and cook for 2-3 minutes
• or until golden brown
• then flip and cook for another 2-3 minutes.
• Meanwhile
• bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled
• crack an egg in. Simmer for 2-3 minutes
• remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.
• To serve
• place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce.