Crushed Colcannon with eggs & bacon
A slimming twist on a traditional favourite!
- 800g New potatoes, scrubbed
- 30g Low-fat spread
- 450g Spring cabbage, spreaded
- Low cal spray oil
- 8 Thin-cut lean back rashers, all fat removed
- 8 Scallions, thinly sliced
- 4 Medium free-range eggs
- Salt and ground black pepper
Put the potatoes in a large pan of salted water and bring to the boil. Reduce the heat and simmer for 15–20 minutes until tender. Drain well and return to the hot pan. Add the low-fat spread and crush coarsely with a potato masher. Season with salt and pepper.
While the potatoes are cooking, steam or boil the cabbage for about 3 minutes until just tender but still crisp and a lovely green colour.
Lightly spray a non-stick frying pan with oil and cook the bacon over a medium heat for 2–3 minutes until crisp and golden brown. Remove and drain on kitchen paper. Add the spring onions to the pan and cook for 2–3 minutes until softened.
Mix the cabbage, spring onions and bacon into the crushed potatoes.
Carefully crack the eggs into a wide pan of simmering water and poach for about 3 minutes until the whites are set but the yolks are still runny. Alternatively, use an egg poacher.
Divide the colcannon between 4 serving plates and top each one with a poached egg. Serve immediately.