Pork

Peel and cut the potatoes into even medium-sized chunks, place in a large pan of cold salted water and boil until tender (10–15 minutes)
Melt the butter in a large sauté pan over medium heat, add the chopped garlic, chopped cabbage and spring onions, season and cook until the cabbage is wilted but still retains a little bite, then set aside
Drain and steam-dry the potatoes, mash in the same saucepan with the double cream and mustard, stir in the reserved cabbage mixture and the ham, and keep warm
Reheat the sauté pan, fry the eggs to your liking, divide the colcannon between bowls and top each with a fried egg