Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Irish Breakfast: White Bean Bubble & Squeak

Ingredients

Scale
  • About 3 cups of White Bean Colcannon
  • Two cups of slivered brussel sprouts
  • 1 package of thick cut maple bacon (half for recipe, half to serve on the side)
  • 1 sweet onion, finely chopped
  • 1 clove of garlic, finely mined
  • 2 Tbsp. Irish butter, like Kerrygold (use regular butter if not available)
  • 4–5 Eggs, to top
  • Sausage links, if desired to serve with
  • Salt and pepper to taste
  • 2 Tbsp. Olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Prep vegetables and set aside.
  3. Toss slivered brussel sprouts in olive oil and spread evenly on a cookie sheet or roasting pan. Salt and pepper before placing pan on middle rack of oven, and roast for about 15 minutes, or until edges are browned and crispy. Set aside when done.
  4. While brussel sprouts are roasting, put a large cast iron skillet on your stovetop over medium heat. Add sliced bacon in a single layer and cook in batches, until bacon is done to your preference. Remove and drain to remove excess grease. Pour out accumulated bacon grease, but no need to clean pan.
  5. Return cast iron skillet to medium heat. Adding of a splash of olive oil to the pan with 2 Tbsp of Irish butter, add minced garlic and chopped onion, stirring often, until fragrant and onion is translucent.
  6. Add leftover White Bean Colcannon to the mixture and mix well.
  7. Chop half the bacon into small pieces and stir into the mixture in pan.
  8. Add roasted brussel sprouts and stir evenly into mixture.
  9. Turn oven down to 350. When it reaches the lower temperature, move cast iron skillet onto the middle rack of the oven and cook for 20 minutes, or until the top is browned and edges are crispy.
  10. Remove skillet from the oven and using a spoon, make shallow wells on top of the Bubble and Squeak. Into each well, crack a raw egg. Return to oven to cook until the eggs are set and done to your likeness.
  11. During this last step, cook sausage links on the stovetop if desired.
  12. Remove Bubble and Squeak from the oven and allow to sit for 3-5 minutes before serving. Salt and pepper and serve with remaining bacon, sausage, and an Irish coffee.

Find it online: https://randallbeans.com/2020/03/12/irish-breakfast-white-bean-bubble-squeak/

Loading...