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    Colcannon Baked Eggs

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    Colcannon Baked Eggs

    Serves: 2

    Ingredients

    • 2 x 300g packs Waitrose Colcannon
    • Butter
    • 4 Waitrose medium straw bedded eggs
    • Solo sea salt
    • Pepper
    • 80g grated Gruyère cheese

    Method

    1. Spread two 300g packs Waitrose Colcannon (mashed potato with cabbage, from the chiller cabinet with ready meals) over a buttered shallow ovenproof dish. Make 4 dips in the colcannon, then bake at 200°C, gas mark 6, for 10 minutes.
    2. Break a medium straw bedded egg into each of the dips, season with Solo Sea Salt and pepper and sprinkle all over with 80g grated Gruyère cheese. Return to the oven for 8-10 minutes, or until the eggs are softly set or cooked according to your taste. Serve with salad.

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