Hearty Colcannon with Crispy Bacon and Poached Egg

Boil the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1/4 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain well.

Cook the bacon: While potatoes are boiling, cook the bacon in a large skillet over medium heat for 5-7 minutes, turning occasionally, until crispy. Remove bacon from the skillet, reserving 1 tablespoon of bacon fat, and place on a paper towel-lined plate to drain. Crumble once cooled.

Prepare the cabbage: In the same skillet with the reserved bacon fat, add the shredded cabbage. Sauté over medium heat for 3-5 minutes, until softened but still slightly crisp. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Mash the potatoes: Return the drained potatoes to the pot. Add the milk and butter. Mash until smooth, then stir in the sautéed cabbage. Keep warm over very low heat.

Poach the eggs: Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer over medium-low heat. Add the white vinegar. Carefully crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Remove with a slotted spoon.

Assemble the dish: Divide the warm colcannon between two plates. Top each serving with half of the crumbled crispy bacon and one poached egg. Serve immediately.