Black pudding, poached egg and soldiers

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Black pudding, poached egg and soldiers
A gorgeously quick breakfast
A gorgeously quick breakfast
Serves 2
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
Calories 588 29%
Fat 36.3g 52%
Saturates 15.5g 78%
Sugars 1.7g 2%
Protein 26.9g 54%
Carbs 38.2g 15%
Of an adult's reference intake
Ingredients
- white wine vinegar
- olive oil
- 200 g quality black pudding , made with fresh blood
- 2 x 5cm-thick slices of bloomer loaf
- 2 large free-range ggs
- unsalted butter
- Marmite or Vegemite
Recipe From
Jamie Magazine
By Jamie Oliver
Method
- Put a pan of water on to boil and add a pinch of sea salt and a splash of vinegar.
- Heat a medium frying pan to high and add a little oil. Pull the skin off your black pudding, then crumble it into the pan. When it starts to crisp, pop your bread in the toaster.
- When the pudding looks and tastes done, spoon it onto kitchen paper to drain while you poach your eggs.
- Stir the boiling water to create a motion that will help the egg white wrap around neatly. Don’t make a fuss, just crack in the eggs (you might want to do 3 in case you break one, as I often do). They will cook in a few minutes, depending on how you like them.
- Butter your toast, then smear it with a thin layer of Marmite or Vegemite. Cut each slice into soldiers.
- Serve a poached egg next to the toast, sprinkle over the black pudding and dig in.