Colcannon with mustard-fried eggs

Method

1. Cut the potatoes into 4cm chunks and put in a pan of salted water. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes until tender to the point of a knife. Meanwhile, heat the butter in a large frying pan over a medium heat and cook the leeks and cabbage with a pinch of salt for about 18 minutes until soft and lightly golden.
2. Drain, then mash the cooked potato, adding the milk to make it creamy. Stir in the buttery leeks and cabbage, along with the cheese, half the thyme and half the mustard. Season with plenty of salt and pepper.
3. Return the frying pan to a medium-high heat and add the oil. Once hot, stir the remaining mustard into the oil, then quickly crack in the eggs and fry for 1-2 minutes, until set and crisp at the edges. Serve the eggs on the potato, then scatter over the remaining thyme.