Black Pudding Salad with Bacon, Poached Egg and Tomato Sauce

For a tasty brunch dish or a substantial starter try Paul Heathcote?s black pudding salad, a great combination of flavours
By Paul Heathcote
Black Pudding  Salad with Bacon, Poached Egg and Tomato Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 tbsp vegetable oil
  • 2 medium-thick slices of bread, diced
  • 2 rashers of smoked streaky bacon
  • 2 slices black pudding
  • 2 eggs
  • 1 baby gem lettuce, roughly shredded
  • 4 plum tomatoes

For the Tomato Sauce:

  • 250 ml olive oil
  • 1 onion, sliced
  • 5 g white peppercorns
  • 8 g fennel seeds
  • 8 g caraway seeds
  • 1 1/2 clove garlic, crushed
  • 1 1/2 tbsp tomato purée
  • 125 ml white wine vinegar
  • 1 kg tomatoes
  • a handful of basil
  • a handful of flat leaf parsley
  • a handful of thyme
  • a handful of tarragon
  • 2 sprigs of dill
  • 13 g salt


1. First cook the tomato sauce. Heat 1 tablespoon of olive oil in a large, heavy-based saucepan Fry the onion gently over a low heat stirring often, for 5 minutes.

2. Add the white peppercorns, fennel seeds and caraway seeds and fry gently for 2-3 minutes.

3. Add the garlic and tomato paste and cook for 2-3 minutes, stirring often. Pour in the white wine vinegar and de-glaze the pan, scraping it with a wooden spatula.

4. Add the tomatoes, basil, parsley, thyme, tarragon and dill, mixing well.

5. Add the remaining olive oil and salt and bring to the boil. Reduce the heat and simmer for 45 minutes, stirring now and then.

6. Pass the tomato sauce through a conical sieve and add further salt and pepper if required and gently reheat.

7. Heat the vegetable oil in a large heavy-based frying pan. Fry the bread cubes until browned on all sides. Remove the croutons and set aside.

8. Meanwhile, blanch the bacon rashers in a pan of boiling water. Drain the bacon and add the bacon and black pudding slices to the heavy-based frying pan. Fry until the bacon is crispy and the black pudding heated through. Cut the black pudding slices into pieces.

9. Meanwhile, softly poach the eggs.

10. On a large serving plate, place the gem lettuce, black pudding, croutons, tomatoes and bacon and top with the poached eggs.

11. Finally, drizzle over 2-3 spoonfuls of warm tomato sauce, (reserving the remaining tomato sauce for other uses) and serve.

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