‘Colcannon’ with fried egg
This is inspired by a deliciously-rich traditional Irish colcannon dish of mashed potatoes with butter, milk, cabbage, spring onions, and a fried egg. I use puréed cauliflower mixed with an egg and some onion and then fried to make the ‘colcannon’, topped with a fried egg, this is a really indulgent feeling meal which is perfect for a weekend brunch or even a quick supper.
INGREDIENTS
2 eggs
100g cauliflower, chopped
30g onion, chopped
50ml vegetable stock
1 tablespoon of extra virgin olive oil
salt and pepper
fresh herb of choice
INSTRUCTIONS
Microwave the cauliflower with the stock for 4 mins (covered so it steams). Check cauliflower is soft using a knife.
Blitz the cauliflower in a blender. Leave to cool.
Meanwhile cook the onion in the oil (veg stock works if you are not using oil) until softened and edges starting to brown.
Mix the onion and seasoning into the cauliflower purée. Once the mix is cool add one egg and blitz in blender.
Heat a pan over medium heat and add a dash of oil (or in a non stick pan) and cook the cauliflower mix, shaping as it cooks. Use a lid so that it cooks through and turn half way through cooking to brown on both sides (4 mins each side?)
Whilst the ‘colcannon’ is cooking, fry the other egg in a pan (oil or non stick)
To serve, place the fried egg on the ‘colcannon’, sprinkle over chopped herbs (I love coriander) and season.
For an added treat add a couple of rashers of bacon.