Deconstructed Bubble & Squeak With Poached Eggs

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14 Ingredients

Number of servings

4

1/2teaspoons caraway seeds
2tablespoons white vinegar
1tablespoons basil (plus extra small leaves to serve)
1 head broccoli, cut into florets
1 small capsicum, deseeded, sliced
2 carrots, diced into 1.5cm pieces
1 red onion, sliced
1 sweet potato, diced into 1.5cm pieces
1 lemon, wedges (to serve)
50grams baby spinach
2tablespoons olive oil
4 free range eggs
50grams reduced-fat feta, crumbled
100grams ham, diced

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Place sweet potato and carrot in a microwave-safe bowl with 1/4 cup water. Cover and microwave on high for 8 minutes. Drain well.

Step 2 of 4

Heat oil in a large, wide saucepan over medium heat. Add cooked vegetables, broccoli, capsicum and onion and cook, stirring regularly, for 7 minutes or until lightly browned and tender. Add ham, caraway seeds and chopped basil and cook for a further 2 minutes. Add spinach and cook for a further 1 minute or until wilted.

Step 3 of 4

Meanwhile, fill a saucepan two-thirds with hot water, add vinegar and place over medium-high heat until bubbles appear on the base of the pan. Stir to create a whirlpool, then crack 2 eggs into water. Cook, without stirring, for 3 1/2 minutes or until cooked to your liking. Remove using a slotted spoon and drain on paper towel. Repeat with remaining eggs.

Step 4 of 4

Serve bubble and squeak topped with feta, a poached egg, extra basil and lemon wedges.