Perfect weekend breakfast: Poached egg on potato colcannon

Randy Feltis shows us a delicious gourmet weekend breakfast made with shredded cabbage, pork loin, and watercress.

Potato colcannon

Ingredients:

• 8 eggs
• 3 cups mashed potato
• 1/2 cup cream or milk
• 1 1/2 cups shredded savoy cabbage
• 3 green onions
• 2 cloves garlic
• fresh thyme
• 8 slices rashers (fresh pork loin)
• 1/2 cup olive oil
• 1 tsp vinegar

Method:

1. In a large fry pan, saute garlic and cabbage with olive oil until soft.
2. Add mash and cream and mix till smooth.
3. Finish with green onion and fresh thyme salt and pepper.
4. Portion into 2 inch rings and fry on flat top with olive oil until golden brown. Rashers can also be fried at the same time.
5. In a large pot, bring 3 inches of water to a simmer, add vinegar and swirl the water as you drop in the eggs (keeps the poached eggs in a tear drop). Poach them for 2 minutes.
6. Plate potato colcannons and place rashers on top. Serve with your favorite fruit salad.

Serves 4

Watercress heirloom tomato salad

Ingredients:

• 1 bunch watercress
• 1 heirloom tomato
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• salt and pepper

Method:

1. Cut tomato into thick steaks, place into mixing bowl.
2. Toss in watercress with oil and vinegar, season with salt and pepper.
3. To plate start with a steak add watercress and repeat.

Courtesy Randy Feltis, @oscarsbarrie