200 g cup mushrooms, sliced
2 tbsp olive oil
onion, diced
1 clove garlic, crushed
4 slices leftover meat such as corned beef or roast chicken, shredded or diced
1 cup leftover vegetables such as potatoes, asparagus, carrots or spinach
2 eggs
black pepper, freshly ground
1
Heat 1 tablespoon of oil in a large frying pan over medium heat. Add onion and garlic to the pan and cook, stirring for 2-3 minutes.
2
Add leftover meat to the pan and cook, stirring for 2-3 minutes or until the meat is heated through.
3
Add sliced mushrooms to the pan. Cook for 3-4 minutes before adding the leftover vegetables. Cook for a further 5 minutes or until the vegetables are heated through.
4
Spoon the bubble and squeak mixture into bowls.
5
In a clean frying pan, add the remaining olive oil. Heat over medium heat then add the eggs to the pan. Cook eggs as desired, sunny side up or flipped.
6
Serve the bubble and squeak with a fried egg and freshly ground black pepper.
Ingredients
200 g cup mushrooms, sliced
2 tbsp olive oil
onion, diced
1 clove garlic, crushed
4 slices leftover meat such as corned beef or roast chicken, shredded or diced
1 cup leftover vegetables such as potatoes, asparagus, carrots or spinach
2 eggs
black pepper, freshly ground