Colcannon with baked eggs

It’s St Patrick’s day so this traditional Irish dish makes for a hearty warming meal on its own but baking it with eggs and cheese adds a deliciousness that is hard to beat.

I have been told it can’t be called Colcannon if its baked (and using cheese could be seen as adding insult to injury) but what the heck, I like to live life on the edge. Join me.

Recipe – serves 2

  • 100g kale (or spring greens or savoy cabbage) tough stalks removed
  • 1 leek (finely chop all but the deep green bits)
  • 500g potatoes, peeled and chunked
  • 4 free range eggs
  • 40g cheese grated
  1. Preheat the oven to 200°c
  2. Boil the potatoes in salted water until tender (about 15-20 minutes).
  3. When cooked, drain potatoes into a pan containing the kale/ cabbage and return to the pan to allow the steam to escape. Then drain the leaves and chop when cool enough.
  4. Gently fry the leeks in some butter (or oil) for a few minutes to soften
  5. Mash the potatoes with butter / milk and seasoning to taste and when suitably lump-free add in the leeks and leaves.
  6. Spread the mixture into a shallow buttered baking dish and make 4 dips in the top with the back of a spoon.
  7. Crack the eggs into the dips and cover with the cheese.
  8. Bake for 8-10 minutes until the eggs are as soft as you like them.