Bubble and squeak dinner

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How to make Bubble and squeak dinner

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:45
  • Total Time : 0:55

Ingredients

  • 30g butter
  • 1 leek, trimmed, halved, washed, thinly sliced
  • 4 cups leftover roast vegetables (see related recipe)
  • 1 tablespoon dijon mustard
  • 2 teaspoons olive oil
  • 4 eggs
  • Baby spinach, to serve

Method

  • Step 1 Melt 20g butter in a 20cm (base) heavy-based, non-stick, flameproof frying pan over medium heat. Add leek. Cook, stirring occasionally, for 5 minutes or until softened. Add roast vegetables. Cook, stirring, for 5 to 10 minutes or until heated through. Transfer to a large heatproof bowl. Add mustard. Season with salt and pepper. Roughly mash.
  • Step 2 Melt remaining butter in pan over low heat. Add vegetable mixture. Spread over base of pan, pressing down firmly. Cook for 12 to 15 minutes or until base is crisp.
  • Step 3 Preheat grill on high. Place pan under grill. Cook for 2 to 3 minutes or until top is golden. Stand for 5 minutes. Turn out onto a plate or board.
  • Step 4 Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook eggs on 1 side for 2 minutes or until eggwhites are set and yolks still soft. Cut bubble and squeak into wedges. Serve with baby spinach and eggs.

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