Cavolo nero colcannon with crispy fried eggs
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
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