Ingredients
For the bubble and squeak
2 potatoes, peeled and cut into quarters
1 tbsp butter
2 tbsp olive oil
2 cloves garlic, finely chopped
handful spring greens, chopped
For the veal escalope
2 tbsp plain flour
4-5 tbsp breadcrumbs
1 tsp dried sage
salt and freshly ground black pepper
1 x 170g/6oz veal escalope
1 free-range egg, beaten
2 tbsp olive oil
2 tbsp butter
For the duck egg
2 tbsp olive oil
1 free-range duck egg
Method
1. For the bubble and squeak, boil the potato pieces in a pan of salted water for 10-12 minutes, or until tender. Drain well, return to the pan, then mash with the butter until smooth. Cover and set aside.
2. Meanwhile, heat the oil in a frying pan over a low to medium heat, add the garlic and spring greens and fry gently for 3-4 minutes, or until softened. Stir the vegetables and garlic into the mashed potato. Cover and set aside.
3. For the veal escalope, sprinkle the flour onto a plate. In a large bowl, mix the breadcrumbs with the sage and season with salt and freshly ground pepper. Sprinkle this breadcrumb mixture onto a separate plate.
4. Dredge the veal into the flour to coat, then dip it in the beaten egg and finally press it into the breadcrumb mixture to coat completely. Heat the oil in a frying pan over a medium to high heat, add the breadcrumbed veal and fry for 2-3 minutes on each side, or until the breadcrumbs are golden-brown on both sides and the veal has cooked through. Remove the escalope from the pan using a fish slice and set aside on a warm, covered plate.
5. For the fried duck egg, heat the oil in a separate frying pan and, when hot, add the duck egg and fry for 1-2 minutes, until the white has set but the yolk is still runny, or until cooked to your liking. Remove the pan from the heat and set aside.
6. To serve, spoon the bubble and squeak into the centre of a serving plate and place the veal escalope on top. Remove the fried duck egg from the frying pan using a fish slice and place it on top of the veal.
