Recipe
Black Pudding Breakfast Plate
A hearty British breakfast of crisp black pudding, bacon and poached eggs with peppery rocket and tomatoes.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Heat a large non-stick frying pan over medium heat. Add the black pudding and cook for 2–3 minutes on each side until browned and crisp. Transfer to a warm plate.
Add the bacon to the same pan and cook until golden and crisp. Drain on kitchen paper, leaving the pan ready for the tomatoes.
Tip the halved cherry tomatoes into the pan and cook for 2 minutes until just softened. Season with black pepper and the mixed herbs.
Bring a wide pan of water to a gentle simmer and add the white vinegar. Crack the eggs into the water and poach for 3–4 minutes, until the whites are set and the yolks remain soft.
Divide the rocket between four plates and add the black pudding, bacon and warm tomatoes. Top each plate with a poached egg.
Season with salt and pepper and serve straight away with slices of toasted crusty bread.
Notes
Poach the eggs just before serving so the yolks stay soft. Toasted sourdough or crusty bread is ideal for mopping up the yolk.
About this recipe
Make a proper weekend breakfast with crisp slices of black pudding, smoky bacon and softly poached eggs. Peppery rocket, sweet cherry tomatoes and toast keep the plate balanced and fresh.
