Crushed potato colcannon with bacon & poached eggs

• new potatoes↗600g g

  well scrubbed and halved

• cabbage↗400g g

  washed, trimmed and finely shredded

• sunflower oil↗2 tsp tsp
• rashers smoked streaky bacon↗4

  cut into 2cm slices

• spring onions↗6

  trimmed and finely sliced

• butter↗25g g

  cubed

• large fridge-cold eggs↗4

Step-by-step instructions

1. 1

   Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 mins or until tender.

2. 2

   Meanwhile, fill a second pan with water, bring to the boil and cook the cabbage for about 3 mins until just tender. Drain in a colander, run under cold water to quickly cool, then drain again.

3. 3

   Ten mins before the potatoes are ready, heat the oil in a large non-stick frying pan and fry the bacon for 3-4 mins until lightly coloured. Add the spring onions and cabbage to the frying pan and heat through, stirring.

4. 4

   Half-fill the pan used to cook the cabbage with water, bring to the boil, then reduce to a very gentle simmer. Meanwhile, drain the potatoes in a colander, then return them to their pan. Add the butter and seasoning, and crush roughly with a potato masher. Stir the cabbage, bacon and onions lightly into the potatoes. Keep warm over a very low heat.

5. 5

   Crack the eggs into the gently simmering water and poach for 3 mins. Spoon the colcannon onto 4 warmed plates. Remove the eggs from the water with a slotted spoon and place on top. Season with black pepper and serve.