At WW all your favourite foods are on the menu.

Potato farls & poached egg

5

4

1

Serve your friends this hearty plate and they’ll never guess it’s so easy on the waistline

Ingredients

Potato(es), Raw 450 g, peeled

Plain White Flour 30 g

Ground Nutmeg 1 g, pinch

Dijon Mustard 1 teaspoons, 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

Instructions

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.
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.
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.
Serve the farls topped with the grilled tomatoes and a poached egg, and garnished with the parsley.

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