Place potatoes in a saucepan and cover with cold water. Bring to the boil, reduce heat to a simmer and cook for 18-20 minutes or until tender. Drain potatoes. Add the cabbage to the same pan and cover with boiling water and cook for 3 minutes. Rinse under cold water, drain again.
Meanwhile, heat oil in a large non-stick frying pan and fry bacon for 3-4 minutes or until lightly coloured. Add the spring onion to the frying pan and heat through, stirring.
Heat saucepan over medium heat, add butter and potatoes. Lightly crush potatoes roughly with a potato masher. Gently stir in cabbage, bacon, onions and half the Gravox White with Parsley Finishing Sauce. Keep warm on a very low heat.
Crack eggs into the gently simmering water and poach for 3 minutes. Spoon the colcannon onto serving plates. Remove eggs from the water with a slotted spoon and place on top. Season with salt and pepper, drizzle remaining Gravox White with Parsley Finishing Sauce over, garnish with parsley leaves and serve.