Colcannon with Poached Egg and Streaky Bacon
Taken from The Guardian Food & Drink website
1.2kg potatoes, preferably Maris Piper or King Edward, peeled and cut into roughly 4cm chunks
1 small green savoy cabbage (about 450g), trimmed and finely shredded
75g butter, cubed
6 rindless smoked streaky bacon rashers, cut into 3cm pieces
6 spring onions, trimmed and finely sliced
125ml double cream
4 large fridge-cold eggs
Flaked sea salt
Freshly ground black pepper
- Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 minutes or until soft enough to mash.
- Cook the cabbage in a pan of boiling water for about 3 minutes until just tender. Refresh under cold water and drain.
- Ten minutes before the potatoes are ready, melt 25g of the butter in a large nonstick frying pan and fry the bacon until lightly coloured. Add the spring onions and cabbage to the pan and heat through.
- Fill a large pan one-third full of water and bring to the boil, then reduce to a simmer.
- Drain the potatoes in a colander then return them to the pan. Mash with the remaining butter, cream and lots of seasoning. Stir the cabbage, bacon and onions lightly into the mash. Keep warm over a very low heat.
- Crack the eggs carefully into the gently simmering water and poach for 3 minutes. Spoon the colcannon into four warmed dishes. Remove the eggs from the water with a slotted spoon and divide among the heaps of potato. Season and serve.