Australian Gourmet Traveller - (07)July 2020 (1)

Fast

2 tbspextra-virginoliveoil,

plusextratoserve

1 sweetpotato(about400gm),

cutintochunkywedges

4 springonions,thinlysliced,

plusextraforgarnish

320 gm(4cups)shredded

cabbage

60 ml(¼cup)white wine

vinegar

8 eggs

150 gm firm feta, grated

POACHINGTIP

Makesuretheeggis froma free-range
henandasfreshasit canbe.Eggsthat
havebeenstoredfora whiledevelop
runnywhitesandarehardertopoach.

Sweetpotatobubble

and squeak SERVES 4

1 Heatoliveoilina large

fryingpanovermedium-high

heat,addsweetpotatowedges

andcook,turningoccasionally,

untilgolden(5minutes).

2 Addspringonionsand

cabbagetofryingpan,stirto

combineandcookuntiltender

(5minutes).Seasontotaste.

Removefromheat;keepwarm.

3 Halffilla largesaucepan

withwater,addvinegarand

bringtotheboil.Crack1 egg

intoa cup.Swirltheboiling

waterwitha whisktocreatea

whirlpool, then slide egg into

water.Repeatwithremaining

eggs.Whenalleggsarein

thepanallowthewaterto

returntotheboil.Cover,turn

offheatandstanduntilwhites

arecookedandyolksare

runny(3minutes).Remove

eggswitha slottedspoon

anddrainonabsorbentpaper.

4 Dividebubbleandsqueak

amongplates,topwithtwo

poachedeggseach.Serve

sprinkledwithfeta,spring

onionribbonsanddrizzled

with a little olive oil.➤

GOURMET TRAVELLER 39