Black pudding bubble and squeak with eggs and hollandaise
- February 2016
- Serves 4
- Hands-on 40 min, simmering 20 min, plus cooling
These black pudding bubble and squeak cakes with a quick hollandaise sauce and poached duck eggs is a comfort food revelation.
Check out our video on how to make hollandaise to guarantee a super silky sauce.
- 62.4g (24.7g saturated)
- 32.8g (4.9g sugars)
Cook the potatoes 1-2 days before and leave them, uncovered, in the fridge to dry them out (this helps to make the finished cakes crisper). Make the cakes to the end of step 5 up to 4 hours in advance and chill. Take out of the fridge 15 minutes before frying.
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