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Black pudding, poached egg and soldiers

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


  • 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


  1. Put a pan of water on to boil and add a pinch of sea salt and a splash of vinegar.
  2. 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.
  3. When the pudding looks and tastes done, spoon it onto kitchen paper to drain while you poach your eggs.
  4. 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.
  5. Butter your toast, then smear it with a thin layer of Marmite or Vegemite. Cut each slice into soldiers.
  6. Serve a poached egg next to the toast, sprinkle over the black pudding and dig in.

Watch the video: How to cook,SCALLOPS, Pan fried Scallops,with Black Pudding and a melting, poached Egg yolk.