This makes enough for 2
Spread approx 750g of colcannon - the Irish version - or Rumbledethumps, the Scots one! (mashed creamed potatoes with a little green cabbage and/or onion mixed in) over a buttered shallow ovenproof dish - make 4 dips in the potatoes, then bake at 200°C, gas mark 6, for 10 minutes. Break an egg into each of the dips, season with sea salt and pepper and sprinkle all over with 80g grated Gruyere cheese. Return to the oven for 8-10 minutes, or until the eggs are softly set or cooked according to your taste.
Spread approx 750g of colcannon - the Irish version - or Rumbledethumps, the Scots one! (mashed creamed potatoes with a little green cabbage and/or onion mixed in) over a buttered shallow ovenproof dish - make 4 dips in the potatoes, then bake at 200°C, gas mark 6, for 10 minutes. Break an egg into each of the dips, season with sea salt and pepper and sprinkle all over with 80g grated Gruyere cheese. Return to the oven for 8-10 minutes, or until the eggs are softly set or cooked according to your taste.
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