Salt beef eggs benedict with potato farls and mustard hollandaise
- March 2018
- Serves 4
- Hands-on 40 min, simmering 20 min, oven 10-15 min
We’ve taken the classic brunch dish up a notch. Potato farls are topped with salt beef, perfectly poached eggs and a generous drizzle of mustard hollandaise. Mornings have never looked so good.
- 61.6g (32.2g saturated)
- 43.3g (1.4g sugars)
- 1 tsp white wine vinegar
- 4 large free-range eggs
- Knob of butter
- 200g salt beef, shredded
- 4 thinly sliced cornichons to serve
For the potato farls
- 400g floury potatoes (such as maris piper), peeled and quartered
- 50g butter
- 120g plain flour, plus extra to dust
- 1 tsp baking powder
- 1 tbsp vegetable oil
For the mustard hollandaise
- 2 large free-range egg yolks
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- 2 tsp English mustard, plus extra to taste
- 150g unsalted butter
You’ll also need…
- Non-stick ovenproof frying pan
- To make the potato farls, put the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 15-20 minutes until tender. Drain, then leave to steam dry in a colander for a few minutes. Mash with the butter and plenty of seasoning and stir in the flour and baking powder until well combined.
- Heat the oven to 180°C/160°C fan/gas 4. Heat the vegetable oil in the frying pan. Turn the dough out onto a lightly floured surface and shape into a circle about the same size as the frying pan. Transfer to the pan and use a spatula to cut the dough into quarters. Cook for 4-5 minutes on each side over a medium heat, then transfer to the oven and cook for 10-15 minutes until risen and cooked through.
- Meanwhile, put a large pan of water on the hob to boil. For the hollandaise, put the egg yolks, vinegar, lemon juice and mustard in the small bowl of a food processor (or whisk in a bowl with an electric hand mixer). Melt the butter in a small pan until foaming. While whizzing/whisking the yolk mixture, slowly add the melted butter to it in a steady stream until you have a thick, smooth sauce. Taste and add seasoning, including more mustard, if you like.
- Add 1 tsp vinegar to the pan of boiling water and reduce to a very gentle simmer. Gently crack in the eggs and simmer for 3-4 minutes until the whites are set, then remove with a slotted spoon and put on kitchen paper to dry.
- Melt the knob of butter in a small frying pan, add the salt beef and stir for a few minutes until warmed through.
- Put a potato farl on each plate, top with a portion of salt beef, a poached egg and a generous spoonful of hollandaise. Sprinkle with sliced cornichons and some cracked black pepper and serve.
We used salted brisket from a butcher but if you can’t get hold of it use slices of salt beef.
Make the potato farls and poach the eggs (only for 2½-3 minutes) up to 8 hours ahead. Transfer the eggs with a slotted spoon to a bowl of iced water. Keep in the fridge. To serve, drop the eggs into simmering water for 1 minute. Warm the farls in a low oven.
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