DIRECTIONS
1
Preheat oven to 400 F. Lightly coat mushrooms, garlic, tomato and one half an onion with a tbsp of olive oil and scatter them on a foil-lined sheet tray. Season with salt and pepper and fresh thyme leaves. Add bacon and sausage to the tray and roast for 20 minutes.
2
In a small pot, cook ½ cup beans on low heat and keep warm.
3
Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash with a fork, ricer or potato masher.
4
Set another pot of water to boil on the stove to poach eggs.
5
Meanwhile, in a pan over medium heat, drizzle 1 tsp olive oil then add shredded cabbage and cook until tender, about 2 minutes. Mix cabbage and potato in a bowl away from heat, form ⅓ cup potato and cabbage mixture into patty and brown in heated pan, about 3 minutes. Flip and brown about 3 minutes then add to the tray in the oven to keep warm.
6
Add vinegar to boiling water to poach eggs. Crack eggs individually into a cup. Create a whirlpool in the water to help the egg white wrap around yolk. Slowly tip the egg into the water, white first. For a runny egg, poach two minutes then remove with a slotted spoon.
7
Slice bread in half and toast.
8
Set bubble and squeak in the bowl, nestle surrounded by half portions of beans, mushrooms and onion. To each bowl, add a roasted tomato and sliced sausage. Garnish with bacon, toast point and 1/2 slice Cheddar.