Instructions

1. Boil the potatoes in a large saucepan until soft enough to mash.
2. Boil the cabbage for about 3 minutes until just tender. Melt 25 g of the butter and fry the bacon until lightly coloured
3. Add the spring onions and cabbage and heat through.
4. Drain and mash the potatoes with the remaining butter, cream and lots of seasoning.
5. Stir in the cabbage, bacon and onions.
6. Crack the eggs carefully into a simmering pan of water and poach for 3 minutes.
7. Remove from the water with a slotted spoon and serve atop the colcannon.