Photo of Potato farls & poached egg by WW

Potato farls & poached egg

Points® value
Total Time
45 min
20 min
25 min
Serve your friends this hearty plate and they’ll never guess it’s so easy on the waistline


Potatoes, Raw

450 g, peeled

Plain White Flour

30 g

Ground Nutmeg

1 g, pinch

Dijon Mustard

1 teaspoon(s), level

Calorie controlled cooking spray

8 spray(s)

Cherry Tomatoes

350 g, halved

Egg, whole, raw

4 medium, raw, at room temperature

Parsley, fresh

4 sprig(s), fresh, chopped


  1. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 12-14 minutes. Drain well and return to the pan. Stir over a low heat for 1 minute to remove any excess moisture. Turn o the heat and crush the potatoes. Leave to cool for 10 minutes and then mash until smooth. Add the flour, nutmeg and mustard and mash again.
  2. Line a board with cling film. Shape the potato mixture into a ball and gently press into an 18-20cm circle on the cling film. Cut into 8 triangles. Heat a large nonstick frying pan over a medium heat and mist with cooking spray. Slide the farls into the pan and cook for 3-4 minutes, or until golden. Using a spatula and a plate or a board, flip the farls and cook them on the other side for a further 3-4 minutes.
  3. Meanwhile, preheat the grill to high and grill the tomatoes for 5 minutes. Bring a large, deep frying pan of water to the boil and crack the eggs into it. Leave for 2-3 minutes to poach at a gentle simmer. Drain and trim any straggly bits from the eggs.
  4. Serve the farls topped with the grilled tomatoes and a poached egg, and garnished with the parsley.