Irish Colcannon
• 1 kg floury potatoes, peeled and chopped
• 1/4 green cabbage, shredded
• 1-2 tsp wholegrain mustard
• 2 spring onions, chopped
• Butter, to taste
• 1/4 tsp freshly grated nutmeg
• Salt and freshly ground
• black pepper
• 4 large eggs
• 3/4 cup grated tasty cheese
1. Boil potatoes in salted
water until just tender, drain and mash well. Lightly cook cabbage in a little water until just tender, but still crisp. Stir through mustard. Preheat oven to 190C.
2. Drain cabbage and mix into potatoes with spring onions, butter and nutmeg. Season to taste. Spoon mixture into a shallow ovenproof dish and make four hollows in mixture.
3. Crack an egg into each and season well. Sprinkle with cheese. Bake for about 12 minutes, or until eggs are just set and cheese is melted.
