Black Pudding & Mushroom Breakfast Skillet

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.