Salt beef eggs benedict with potato farls and mustard hollandaise

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.