Crumbed coddled eggs with black pudding salad

Crumbed coddled eggs with black pudding salad

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
4
Photographer
Jacqui Melville

A salad for breakfast? He is crazy, I hear you cry. Yep. This was one of the first dishes we served at Pope Joan back in 2010. It’s a ripper – basically a take on a Caesar salad.

If you don’t like black pudding, harden up. It’s amazing and such a delicate, flavoursome food.

Ingredients

Quantity Ingredient
15ml white vinegar
4 extra-large free-range eggs
200g dry breadcrumbs
200ml buttermilk
1 tablespoon dijon mustard
1 litre vegetable oil
4 slices sourdough bread, toasted

Anchovy dressing

Quantity Ingredient
1 small tin anchovy fillets
50ml chardonnay vinegar, (see glossary)
100ml sunflower oil

Black pudding salad

Quantity Ingredient
40ml sunflower oil
120g bacon or pancetta, cut into batons
2 x 200g black puddings, each cut into 8 pieces
1 small handful watercress sprigs, washed
1 small handful baby rocket leaves, washed
1 handful flat-leaf parsley, picked and washed

Method

  1. First we are going to poach the eggs, then chill them down straight away, so you will need a bowl of cold water containing as much ice as you have (I know it’s probably not much, if your freezer ice trays are like mine).
  2. Add the vinegar to a pot of water and bring to the boil. Reduce the heat to a simmer. Using a spoon, turn the water anti-clockwise, then gently crack the eggs into the simmering water. Poach for 3–3½ minutes, or until the whites are cooked, but the yolks are still runny. Remove with a slotted spoon, straight into the iced water. Once cool, remove from the water and pat dry with a tea towel.
  3. We are now going to crumb the eggs! Place the breadcrumbs in a bowl. In another bowl, whisk together the buttermilk and mustard. Place the eggs first into the buttermilk mixture, then into the breadcrumbs. Repeat with each egg, then crumb again following the same technique. Set aside.
  4. To make the dressing, blitz together the anchovies, vinegar and sunflower oil, using a hand-held blender. Set aside.
  5. Now let’s get started on the black pudding salad. Heat a large frying pan over a medium heat, add half the sunflower oil and cook the bacon until crispy. Remove from the pan and set aside to cool.
  6. Heat the remaining oil in the pan and fry the black pudding slices until crispy on both sides and hot in the middle. Set aside.
  7. Carefully, in a deep saucepan, warm the vegetable oil to 180ºC, using a cooking thermometer as a guide. Deep-fry the eggs for 2–3 minutes, until the coating is crispy.
  8. To serve, place the sourdough toasts on serving plates, then arrange the fried black pudding around. Place the watercress, rocket, parsley and crispy bacon in a mixing bowl and coat with the dressing. Arrange the salad over the plates, then top each one with a crumbed coddled egg. Serve hot.
Tags:
salad
salads
vegetables
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