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Cavolo nero colcannon with crispy fried eggs
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800g maris piper or other floury potatoes, peeled and cubed
30g unsalted butter
2 tbsp olive oil
200g pack cavolo nero, stalks discarded and leaves shredded
2 garlic cloves, finely chopped
bunch salad onions, thinly sliced
4 tbsp single cream
½ tsp freshly grated nutmeg
100g feta, crumbled (optional)
4 large eggs
1. Put the potatoes in a large pan of cold water. Add a little salt, bring to the boil and simmer for 15-20 minutes, or until tender. Drain well, then pass through a potato ricer (or use a masher), return to the pan and keep warm.
2. Meanwhile, heat the butter and 1 tbsp oil in a large, non-stick frying pan and gently cook the cavolo nero for 5 minutes. Stir in the garlic and salad onion, and cook for a further 3-4 minutes, until softened. Tip into the mashed potatoes, along with the cream and nutmeg; season and mix together. Stir in the feta, if using, then divide between plates.
3. Heat the remaining 1 tbsp oil in a frying pan and, once hot, crack in the eggs and fry over a fairly high heat, until crispy and lacy underneath. Top each mound of colcannon with a fried egg to serve. SF
This recipe first appeared in the Harvest section of Waitrose Food, October 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in October 2016.