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)
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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