Poached Egg and potato farl

Um um I'm starting to get my head around the smart points! Basically 50% (ish) of foods have been repointed. They are encouraging members not to waste points on rubbish so the bold things are now pointed higher, and good things lower. Bonus! 

I was guilty of this in the past I have to say. The old ww bars used to be 1.5 points so I'd have 3 because that was still less than a Cadbury bar!! 

Stupid rational .... So I think this new system is going to work. 

Had poached eggs and potato farl for lunch today. 5 smart points and really filling. 

It's a ww own recipe, slightly adapted. 

Serves 2

Ingredients

225g peeled baking potatoes 

15 g  plain flour

1/2 tsp Dijon mustard

150 g cherry tomatoes, halved

Smidge of oil 

2 very fresh eggs, at room temperature

Instructions

1. Cut the potatoes into small cubes, place them in a saucepan of water and bring to the boil and cook for 12–14 minutes, or until tender. Drain well and return to the pan. Stir for 1 minute over a low heat to remove any excess moisture. Leave to cool for 10 minutes and then mash until smooth. Add the flour, mustard and mash again.

2. Line a board with cling film. Shape the potato mixture into a ball and gently press the ball into a circle on the cling film. (Or on a floured surface). Should be about an18–20 cm circle. Cut into 8. Heat a large non-stick frying pan over a medium heat and drizzle in oil. Carefully pop the farls into the pan and cook for 3–4 minutes until golden, turn and do the same on the other side.  

3. Meanwhile, grill the tomatoes for 5 minutes, or until soft. Bring a large, deep pan of water to the boil, add salt and white wine vinegar and carefully crack the eggs into it.  Leave to poach for 3 minutes. Drain and trim any straggly bits.

4. Top the farls with some grilled tomatoes and a soft poached egg.