Salt beef eggs benedict with potato farls and mustard hollandaise

Salt beef eggs benedict with potato farls and mustard hollandaise
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
857kcals
Fat
61.6g (32.2g saturated)
Protein
30.9g
Carbohydrates
43.3g (1.4g sugars)
Fibre
3.2g
Salt
1.5g
Calories
857kcals
Fat
61.6g (32.2g saturated)
Protein
30.9g
Carbohydrates
43.3g (1.4g sugars)
Fibre
3.2g
Salt
1.5g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Melt the knob of butter in a small frying pan, add the salt beef and stir for a few minutes until warmed through.
  6. 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.

delicious. tips

  1. We used salted brisket from a butcher but if you can’t get hold of it use slices of salt beef.

  2. 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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