Recipe
Black Pudding & Mushroom Breakfast Skillet
A hearty British breakfast skillet with crisp black pudding, mushrooms and eggs, ready in one pan.
Ingredients
Method
10 mins prep15 mins cook25 mins total
Heat the olive oil in a large frying pan over medium heat. Add the mushrooms and cook for 5–7 minutes until browned and their moisture has cooked away.
Add the black pudding and fry for 3–4 minutes on each side until crisp at the edges.
Move the mushrooms and black pudding to the sides of the pan. Crack in the eggs and cook until the whites are set and the yolks are cooked to your liking.
Season the eggs and mushrooms with the salt and black pepper, then serve with toasted sourdough or wilted spinach.
Notes
Serve with toasted sourdough or wilted spinach if you want a more substantial breakfast.
About this recipe
Brown the black pudding and mushrooms, then cook the eggs in the same pan for a savoury breakfast with minimal washing-up.
