Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced. While that is cooking, heat a quarter of the butter in a saucepan, then fry the bacon, brussel sprouts and the cabbage for 10mins. Turn off the heat and set aside.
Start cooking you lamb chops to your liking – we prefer 3 mins each side in the pan for medium rare. Drain potatoes in a colander then mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon, brussel sprout and cabbage mixture to potato and mix. Poach the eggs to your liking and serve on top of the colcannon! Crack some black pepper on your egg and dig in.
(This recipe was uploaded with the permission of the original poster.)