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Cheesy Bubble & Squeak, Fried Egg & Walnut Salad

Cheesy Bubble & Squeak, Fried Egg & Walnut Salad

4.5rating out of 5

(749 reviews from our customers)

Prep Time

35 min



For this recipe, you'll transform leeks, potatoes and fresh herbs into a supersized bubble and squeak. To finish, top with melty cheddar, a fried egg and serve with walnut salad. What's not to leek!

Prep Time

35 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
1 leek
2 British free-range eggs †
2 garlic cloves
5g thyme
40g cheddar cheese †
1 bag of walnuts (25g) †
50g lamb's lettuce
150g spring greens
35g grated Italian hard cheese
35g grated Italian hard cheese †
1 cider vinegar sachet (15ml)
1 Dijon mustard pot (5.5g) †
3 white potatoes
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 leek
  • 2 British free-range eggs<span class="strong">†</span>
  • 1 garlic clove
  • 5g thyme
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 bag of walnuts (25g)<span class="strong">†</span>
  • 50g lamb's lettuce
  • 150g spring greens
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 cider vinegar sachet (15ml)
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 472 kJ
112 kcal
1950 kJ
465 kcal
of which saturates
5.7 g
2.4 g
23.5 g
9.8 g
of which sugars
10.6 g
3 g
43.7 g
12.5 g
Fibre 2.2 g 9.2 g
Protein 5.3 g 21.9 g
Salt 0.19 g 0.77 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 leek
2 British free-range eggs
1 garlic clove
5g thyme
thyme (100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 bag of walnuts (25g)
walnut (100%). May contain peanut, sesame & other nuts
50g lamb's lettuce
lamb's lettuce
150g spring greens
spring greens(100%)
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
1 cider vinegar sachet (15ml)
cider vinegar (100%)
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
1 white potato
  • Allergens highlighted by † (egg, milk, nut, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Boil a kettle

Peel the potatoes and chop them into small, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry


Peel and finely chop (or grate) the garlic

Peel and finely slice the red onion[s]

Strip the thyme leaves from their stems, discard the stems

Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely


Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Add the chopped garlicthyme leaves, sliced leek and half the sliced onion to the pan and cook for 3-4 min

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips


Add the sliced greens to the pan and cook for 2-3 min further

Add the drained potatoes with a knob of butter and a very generous pinch of salt and pepper

Add half the grated Italian hard cheese and mash everything together, then flatten the mixture out in the pan

Increase the heat to high and cook for 3-4 min or until the bottom is starting to crisp


Preheat the grill to medium

Grate the cheddar cheese and combine with the remaining grated Italian hard cheese – this is your cheese mixture

Combine the cider vinegarDijon mustard and 1/2 tbsp [1 tbsp] olive oil and give everything a good mix up – this is your mustard dressing


Give the potato & vegetable mixture a good mix up to stir through the crispy base

Roughly re-flatten the mixture in the pan and sprinkle over the cheese mixture

Put the pan under the grill for 4-5 min or until the cheese has melted – this is your cheesy bubble & squeak

Tip: Make sure you leave the pan handle outside of the oven and the door open whilst grilling!


Meanwhile, heat a separate medium, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-low heat

Once hot, crack the egg[s] into the pan

Cook, covered for 2-3 min or until done to your liking

Combine the lambs lettuce, walnuts, remaining onion and mustard dressing in a bowl and gently mix together - this is your walnut salad


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Cut the cheesy bubble & squeak in half and serve the fried egg over the top with the walnut salad to the side


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