Preheat your oven to 200°C/180°C fan.
For the potato farls; peel and dice the potatoes. Add to a pan with water and bring to the boil then reduce to a simmer, cooking until tender.
Whilst still warm mash with the salt, butter and chives. Slowly start to add the flour until you have a pliable dough that is a little sticky.
Heat a large non-stick frying pan over a low heat.
Dust the worktop with flour. Roll out the dough into a circle with a rolling pin using the additional flour to keep it from sticking. Transfer the dough as one large circular farl to the pan. Cook over a low heat until golden brown, flip over and cook through. About 3-4 mins each side.
Meanwhile slice the Blackpudding into 1 ½ inch rounds. Place on a baking tray and cook in the oven for 10 mins.
Bring a pan of water to simmering point then add the vinegar. Separate the eggs and keep the whites for another use. Gently ease the yolks into the water and poach for about 2 mins for soft, 2 ½ for medium and 3 ½ for hard. To plate; put the potato bread on a serving plate, top with the Blackpudding and gently place the poached yolk on top. Garnish with a generous amount of watercress.
4 medium potatoes
1 tsp salt
1 tbsp chives, chopped
120-200g plain flour, plus extra for shaping
280g Clonakitly Blackpudding
1 tbsp white wine vinegar
4 duck eggs
2 punnets watercress
Thanks to the 'Arvoavo Brunch Club' for sharing this delectable dish.
The Arvoavo Brunch club - Stephen Chisholm, Brett Graham, Anna Mulvenna and Nainsi Best - started the brunch club just over a year ago after Brett and Anna got the idea whilst travelling around Australia. They meet once every 2-4 weeks for a different themed brunch, each making something to add to the final dish. You can check out their brilliant brunches on instagram @Arvoavo