Perfect Poached Eggs with Smoked Salmon & Bubble & Squeak in 20 Minutes

Name: Perfect Poached Eggs with Smoked Salmon & Bubble & Squeak in 20 Minutes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: British
Ingredients: 2 eggs; 100g smoked salmon; 200g bubble & squeak (prepared); 1 tbsp vinegar; Salt and pepper to taste; Fresh dill for garnish

Author: Amelia Francis

Published: June 30, 2025

Poached eggs with smoked salmon and bubble & squeak

Jump to Recipe

There’s something magical about a lazy Sunday morning when the smell of buttery potatoes and crispy edges fills the kitchen—that’s when I know it’s time for my favorite poached eggs with smoked salmon and bubble & squeak. Trust me, this isn’t just breakfast; it’s a warm hug on a plate. I stumbled upon this combo years ago during a trip to London, where a tiny café served it with the silkiest poached eggs I’d ever seen. I’ve been obsessed ever since.

What makes this dish so special? It’s the contrast—creamy yolks bleeding into smoky salmon, all piled onto golden, pan-fried bubble & squeak with those irresistible crispy bits. It feels indulgent but comes together in minutes (yes, even if you’re half-awake). After perfecting my poaching technique—through many “oops, that’s more of an egg cloud” moments—I can confidently say: fresh eggs and a splash of vinegar are your best friends here. And don’t get me started on the bubble & squeak. Leftover veggies? Absolutely. Extra cabbage? Yes, please. It’s the ultimate fridge-cleaner turned superstar.

Whether you’re craving something hearty after a long week or just want to impress your brunch guests, this dish never lets me down. And hey, if I can poach an egg without turning the kitchen into a science experiment, so can you!

Why You’ll Love This Poached Eggs with Smoked Salmon and Bubble & Squeak

This dish is my go-to for so many reasons—let me count the ways:

Quick & satisfying: 20 minutes from fridge to plate, even with sleepy eyes (I’ve tested this theory many weekends).
Flavor fireworks: Silky yolks + smoky salmon + crispy-edged bubble & squeak = a texture party in every bite.
Secretly fancy: Looks like you spent hours, but really? Leftovers and pantry staples shine here.
Brunch hero: Equally perfect for lazy mornings or impressing guests (add champagne for bonus points).
No waste: Those sad fridge veggies? They’re the star now. My cabbage-and-potato scraps have never felt so loved.

Poached eggs with smoked salmon and bubble & squeak - detail 1

Ingredients for Poached Eggs with Smoked Salmon and Bubble & Squeak

Listen, I’ve learned the hard way—great ingredients make all the difference here. No fancy stuff, just good-quality basics that shine. Here’s what you’ll need (and why each one matters):

2 fresh large eggs: And I mean fresh—the whites hold together better when poaching. Test them in water: if they sink and lay flat, you’re golden.
100g thinly sliced smoked salmon: Go for the silky, not-too-salty kind. Those rosy folds make the dish look expensive (shh, our secret).
200g prepared bubble & squeak: Chilled leftovers work wonders (that’s half the charm!), or whip up a fresh batch with mashed potatoes and cabbage. Extra crispy bits = extra happiness.
1 tbsp white vinegar: Just a splash! It helps the egg whites coagulate faster—no wispy tendrils here.
Salt & pepper to taste: Flaky sea salt on the eggs? Yes, always.
Fresh dill for garnish: That little green flourish makes it look like you tried way harder than you did. Optional but delightful.

Pro tip: If your bubble & squeak is looking sad, revive it with a knob of butter in a hot pan. Leftovers deserve love too.

Equipment You’ll Need

No fancy gadgets here—just a few trusty tools from your kitchen that’ll make this dish a breeze:

Medium-sized pot: For poaching those eggs. Deep enough so they can swirl freely without sticking together (we’ve all been there).
Slotted spoon: Your egg-lifesaver. The holes let that vinegar-y water drain right off.
Skillet or frying pan: To crisp up that bubble & squeak. Cast iron? Even better for golden edges.

That’s it! Now go dig them out of your cupboard—you’re minutes away from brunch glory.

How to Make Poached Eggs with Smoked Salmon and Bubble & Squeak

Alright, let’s get cooking! This dish comes together like a well-choreographed dance—just follow these steps, and you’ll have a plate of perfection in no time.

Preparing the Bubble & Squeak

First things first: let’s wake up that bubble & squeak! Whether you’re using leftovers or whipping up a fresh batch, the goal is crispy edges and a tender middle. Here’s how:

Heat a skillet over medium-high heat with a drizzle of oil or a knob of butter (because butter makes everything better).
Add your bubble & squeak, pressing it down gently with a spatula. Let it sizzle undisturbed for 3-4 minutes—this builds that golden crust we crave.
Flip it in sections (no need to be perfect) and cook another 3 minutes. If it’s sticking, don’t panic—just loosen the edges with a spatula. The crispier, the better!

Pro tip: If your mixture is too loose, add a sprinkle of flour to bind it. Leftover roast potatoes? Toss ’em in for extra texture!

Poaching the Eggs Perfectly

Now, the star of the show: those silky poached eggs. Here’s my no-fail method (learned from many “egg soup” disasters):

Fill a medium pot with about 3 inches of water and bring it to a gentle simmer—tiny bubbles, not a rolling boil. Think “hot tub for eggs.”
Add 1 tbsp vinegar (white or apple cider). This helps the whites coagulate faster, so you don’t end up with wispy tendrils.
Crack each egg into a small bowl first (trust me, this prevents shell surprises).
Stir the water to create a gentle whirlpool, then slide the egg into the center. The vortex helps the white wrap around the yolk neatly.
Poach for 3-4 minutes for runny yolks (jiggle the spoon—if the white’s set but the yolk wobbles, it’s ready).
Lift with a slotted spoon, let excess water drain, and place on a paper towel briefly to blot.

Watch out: Don’t overcrowd the pot! Two eggs max at a time, or they’ll stick together like clingy friends.

Now, assemble: crispy bubble & squeak base, draped with smoky salmon, crowned with your perfect poached eggs. A sprinkle of salt, pepper, and dill—and boom. Brunch hero status achieved.

Tips for the Best Poached Eggs with Smoked Salmon and Bubble & Squeak

Want foolproof perfection every time? These little tricks changed my poached egg game forever:

Egg freshness test: Drop your egg in water—if it sinks flat, it’s fresh. If it stands up? Still good, but poach carefully (those older whites get wispy).
Strain those whites: For ultra-neat eggs, crack into a fine mesh strainer first. Watery bits drain away, leaving just the firm white.
Vinegar hack: No white vinegar? Lemon juice works too—just adds a subtle brightness.
Make-ahead magic: Poach eggs ahead, store in ice water, then reheat in warm water for 1 minute. Lifesaver for brunch crowds!
Garnish with flair: A dill sprig and lemon wedge make it look restaurant-worthy. Bonus: capers for salty crunch.

Remember: even “ugly” poached eggs taste incredible—just hide them under salmon!

Variations and Substitutions

Don’t stress if you’re missing an ingredient—this dish is crazy flexible! Here are my favorite swaps:

No salmon? Smashed avocado or crispy bacon work beautifully (or both—I won’t judge).
Spice lovers: Drizzle with hot sauce or sprinkle chili flakes for a kick.
Veggie twist: Swap salmon for sautéed mushrooms or spinach for a meat-free version.
Bubble & squeak shortcuts: Use hash browns or even leftover roasted potatoes in a pinch.

See? Breakfast just got way more interesting.

Serving Suggestions

This dish shines all on its own, but if you want to take it next-level, here’s how I love to serve it:

Toasted sourdough soldiers for mopping up that golden yolk (my Saturday morning ritual)
A simple watercress salad with lemon dressing cuts through the richness perfectly
Bloody Mary on the side – because brunch isn’t complete without one!

Pro tip: Serve immediately while the eggs are still wobbly and the bubble & squeak is piping hot. Cold eggs? No thank you!

Storage and Reheating

Let’s be real—poached eggs are happiest fresh, but that bubble & squeak? It’s practically made for leftovers! Here’s how to keep the magic alive:

Eggs: Best enjoyed right away (that runny yolk waits for no one). If you must, store unpoached eggs in shells up to 3 weeks.
Bubble & squeak: Keeps beautifully for 2 days in the fridge. Reheat in a skillet—no microwave sogginess allowed!
Salmon: Wrap leftovers tightly; they’ll last 1-2 days chilled.

Pro tip: Make extra bubble & squeak on purpose—it fries up even crispier the next day!

Nutritional Information

Let’s talk numbers – but keep in mind, these are estimates based on my typical ingredients. Your mileage may vary depending on how generous you are with the butter (no judgment here)!

Calories: 350 per serving – hearty but not heavy
Protein: 18g from those glorious eggs and salmon
Fat: 20g (including 5g saturated) – mostly from the good stuff like eggs and salmon
Carbs: 25g – thank those potatoes in the bubble & squeak
Fiber: 3g – bonus points if you packed extra veggies in your bubble & squeak

Remember: These values can swing depending on your bubble & squeak ingredients and salmon thickness. I always say – if you’re worrying about numbers, just enjoy every delicious bite!

Frequently Asked Questions

Got questions? I’ve got answers—here are the ones I hear most about this dish (usually while friends hover over my stove stealing bites):

Can I use frozen bubble & squeak? Absolutely! Thaw it overnight first, then crisp it up in a hot pan. The texture might be softer, but a little extra cooking time gets those edges golden again. Bonus: frozen means you’re always 10 minutes away from this meal.

Help—my poached eggs fell apart! Deep breaths! First, check egg freshness (see my tip above). If whites are spreading, try straining them first or lower the heat—violent bubbles break delicate eggs. And hey, even “ugly” eggs taste amazing smothered in salmon.

Not a salmon fan? No problem! Try crispy pancetta, avocado slices, or even smoked trout. The eggs and bubble & squeak are the real stars here—everything else is just delicious confetti.