Author: British Lion eggs (www.egginfo.com/recipes)
3 tomatoes, or 2 small vines of cherry tomatoes
300g leftover mashed potatoes, or cooked potatoes (roasted, boiled or baked)
150g cooked vegetables (a mix of cabbage, carrots and peas is ideal)
1tsp Dijon or wholegrain mustard
2tbsp plain flour
2tbsp sunflower oil
Preheat oven to 190C/170C fan/gas 5. Line a baking tray with non-stick baking paper and add the tomatoes to one side. Roast for approx. 30 mins, until the tomatoes are tender, or until they are cooked to your liking.
In a large bowl, lightly mash the potatoes and vegetables together until you have a chunky mixture. Add the breadcrumbs and mustard, season with salt and pepper, and crack in one egg. Stir well to form a soft, but mouldable, mixture.
Divide the mixture into 4, lightly flour your hands, and roll each piece into a ball. Flatten slightly to make a patty.
Heat 1tbsp of oil in a large frying pan, add the patties, and cook over a medium heat for 2-3 mins per side until they are a deep golden colour. Transfer to the baking tray and bake for 15 mins.
When almost ready, wipe out the pan and add the remaining oil. Crack in the remaining eggs and cook over a medium-high heat for a few mins, or until cooked to your liking.
To serve, stack the bubble and squeak cakes on two plates, add tomatoes on the side, and top each stack with a fried egg.