Eggs McBenedict (Irish) (2 servings) Potato Farls (2 per person) Eggs (2 per person) Irish Black Pudding (1 Packet) hollandaise sauce (1 Packet) Start the water boiling for the eggs and put slices of Black Pudding under the grill at a medium heat. The Black Pudding should be cooked similar to bacon. Start the hollandaise sauce using that packets' instructions. Put the potato farls under the grill with the black pudding and brown both sides. When done place on a plate and take the cooked pudding out. The skin should peel off easily and if cooked correctly the pudding will easily fall apart covering the farl. When the water is boiled, put 2 eggs in the water - poaching them. Poach for two minutes. A good tip would be to use vinegar as this helps keep the eggs together When eggs are cooked, use slotted spoon (large) to place them on top of black pudding. Pour hollandaise over the whole ensemble. Season with Cayenne Pepper and enjoy! An Irish twist on an American classic. The black pudding contrasts beautifully with the sauce while the potato farls are a better match to the dish than English muffins (in my opinion) Mr Breakfast would like to thank brianmc for this recipe. Recipe number 2484. Submitted 1/23/2009.