Colcannon with Poached Eggs

How to Make Colcannon with Poached Eggs at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 pounds potatoes
• 2 cups kale
• 4 tablespoons butter
• 1 cup milk
• 4 large eggs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 bunch green onions
• 1 tablespoon vinegar

Instructions

1. 1

   Peel and quarter the potatoes. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil.

2. 2

   Once boiling, reduce heat to medium and simmer for about 15-20 minutes, or until potatoes are tender when pierced with a fork.

3. 3

   While the potatoes are cooking, wash the kale and chop it into small pieces. In a separate pan, melt 2 tablespoons of butter over medium heat.

4. 4

   Add the chopped kale to the pan and sauté for about 5-7 minutes, until wilted and tender. Season with salt and pepper. Set aside.

5. 5

   Once the potatoes are cooked, drain them and return them to the pot. Add the remaining 2 tablespoons of butter and 1 cup of milk.

6. 6

   Mash the potatoes until smooth and creamy. Stir in the sautéed kale and mix well. Adjust seasoning with salt and pepper as needed.

7. 7

   To poach the eggs, fill a medium saucepan with water and add 1 tablespoon of vinegar. Bring to a gentle simmer.

8. 8

   Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but yolks remain runny.

9. 9

   Using a slotted spoon, remove the poached eggs and drain on a paper towel.

10. 10

    To serve, divide the colcannon among four plates, top each serving with a poached egg, and sprinkle with chopped green onions.