Colcannon with mustard-fried eggs

Colcannon with mustard-fried eggs
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

It doesn’t get more comforting than colcannon – cheesy, creamy mashed potato threaded with tender leeks and cabbage (or any brassicas you fancy). Top with a crispy mustard-fried egg with an oozy yolk and you’re onto a winner. If you need to keep the recipe vegetarian, use mature cheddar; if not, you could try comté instead.

Liked this dish? You’ll love these easy potato farls.

Nutrition: Per serving

Calories
878kcals
Fat
40g (19g saturated)
Protein
34g
Carbohydrates
87g (18g sugars)
Fibre
19g
Salt
1.6g
Calories
878kcals
Fat
40g (19g saturated)
Protein
34g
Carbohydrates
87g (18g sugars)
Fibre
19g
Salt
1.6g

Ingredients

  • 800g floury potatoes, scrubbed
  • 20g unsalted butter
  • 2 medium leeks, sliced
  • ½ green cabbage, shredded
  • 30ml whole milk
  • 100g mature cheddar or comté, coarsely grated
  • 4 thyme sprigs, leaves picked
  • 2 tsp wholegrain mustard
  • 1 tbsp olive oil
  • 2 medium free-range eggs

Method

  1. Cut the potatoes into 4cm chunks and put in a pan of salted water. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes until tender to the point of a knife. Meanwhile, heat the butter in a large frying pan over a medium heat and cook the leeks and cabbage with a pinch of salt for about 18 minutes until soft and lightly golden.
  2. Drain, then mash the cooked potato, adding the milk to make it creamy. Stir in the buttery leeks and cabbage, along with the cheese, half the thyme and half the mustard. Season with plenty of salt and pepper.
  3. Return the frying pan to a medium-high heat and add the oil. Once hot, stir the remaining mustard into the oil, then quickly crack in the eggs and fry for 1-2 minutes, until set and crisp at the edges. Serve the eggs on the potato, then scatter over the remaining thyme.

Recipe By

Emily Gussin

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