Potato farls with poached eggs
630 g, (buy 700g) peeled, chopped
300 g, on the vine
baby spinach leaves
50 g, to serve
1 x 3 second spray(s)
- Cook the potatoes in boiling water for 15-20 minutes, or until tender. Drain, return to the pan and mash. Stir in the flour with a pinch of salt to make a sticky dough. Turn out and leave to cool for 15 minutes, then shape into an 18cm round and slice into quarters to make 4 farls.
- Lightly spray a 20cm wide frying pan with oil and place over a medium heat. Add the farls and fry for 7-10 minutes, turning once, until browned on both sides.
- Meanwhile, poach the eggs in a deep, wide frying pan filled with barely simmering water for 3-5 minutes, or until just poached. Grill the tomatoes for 8-10 minutes, or until just tender. Divide the potato farls between 4 small serving plates and top each with a small handful of baby spinach and a poached egg. Serve immediately with the grilled tomatoes.