Black pudding on sourdough toast with poached egg and thick-cut bacon

Black pudding on sourdough toast with poached egg and thick-cut bacon

By
From
Meat
Serves
4
Photographer
Dean Cambray

I like to use a Scottish-style black pudding for this dish. It will be firmer than a Continental-style blood sausage, which makes it ideal for slicing and frying in butter for breakfast.

Ingredients

Quantity Ingredient
1 teaspoon white wine vinegar
8 free-range eggs, at room temperature
1 tablespoon olive oil
8 thick-cut rashers smoky bacon
small knob butter
12 x 2.5cm thick slices scottish black pudding
4 thick slices crusty sourdough bread
4 sprigs parsley, to garnish

Method

  1. Preheat the oven to 150ºC and put 4 plates on the lowest shelf to warm.
  2. Bring a large saucepan of water to a gentle boil and add the vinegar. Stir the simmering water vigorously, to form a sort of whirlpool. Carefully slip in an egg and allow the swirling water to shape it into a neatish ball. Poach for 3 minutes, or until the white is completely set. Remove the egg carefully and transfer it into a bowl of iced water to stop it cooking further. Lift onto a clean tea towel. The eggs can be poached to this stage ahead of time. Reheat them in a pan of gently simmering water for 30–60 seconds just before you serve them.
  3. Heat the oil in a large, non-stick frying pan and fry the bacon until crisp and golden brown. Transfer to an ovenproof platter and put in the oven to keep warm.
  4. Add the butter to the residual bacon fat left in the pan and heat until it begins to foam. Add the black pudding slices and fry on both sides until brown and crisp. Transfer to the platter in the oven.
  5. Toast the bread slices to your liking and when they are done, butter them lightly. While the toast is cooking, reheat the poached eggs.
  6. To serve, divide the bacon, black pudding and toast between the warmed plates. Top with 2 poached eggs and garnish with parsley. Serve straight away with Dijon mustard, HP sauce and a strong Bloody Mary.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again