colcannon & poached egg

Colcannon is a traditional Irish dish made with mashed potatoes and cabbage. Here I served it with poached eggs on top. I made this dish with a lot of cabbage compared to mashed potatoes, so although it is a simple dish, the eggs are high in proteins, the cabbage lowers cholesterol, it is rich in vitamin K for bone health, rich in vitamin C and antioxidants and altogether it is a nutritious meal but low in calories.

PREPARATION & COOKING TIME: 1 hour

INGREDIENTS for 2 portions:

200gr potatoes, cut in small uniform pieces

300gr pointed cabbage, sliced

1 tablespoon extra virgin olive oil

4 eggs

1 teaspoon himalayan salt

1/4 teaspoon white ground pepper

100ml rice milk

50gr butter

• steam the potatoes and avoid them touching any water at all times
• at the same time, place the cabbage on a large frying pan where you have put the olive oil and saute for 10-15 mins, keeping covered with a lid to help soften. add salt to taste.
• once the potatoes are cooked (20-25mins), mash them and add the rice milk, salt, butter and white pepper and mix well
• at this point taste for salt and you may want to add some more rice milk
• mix the cabbage to the mash potatoes
• in a small pot bring water to boil. once boiled, add 2 tablespoons of white vinegar, then stir the water very fast with a whisk and then quickly add the eggs. the twirling of the water, helps the egg whites to stuck to the yolk. cook for 3 minutes if you want the yolk to be runny, or longer if you prefer it more solid
• place the colcannon on a dish and top over with 2 eggs per dish

NUTRITIONAL VALUE PER PORTION
energy kcal	577.6
fat	43.7
of which saturated	17.8
carbohydrates	26.8
of which sugars	8.1
fibre	3.3
protein	71.0
salt	2.9