Black pudding with braised onions and poached egg

Gary Rhodes uses ingredients from the Ethical Food Company to create this hearty brunch dish
By Gary Rhodes
Black pudding with braised onions and poached egg
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the braised onions

  • 2 red onions, finely sliced
  • 330 ml red wine
  • 115 ml crème de cassis
  • 4 sprigs thyme

For the lemon butter

  • 1 lemon, juice only
  • 50 g unsalted butter
  • 3 tbsp water

For the black pudding

  • 1 drizzle of olive oil
  • 4 thick slices black pudding
  • 4 poached eggs, to serve


1. For the braised onions: dry-fry the red onions in a non-stick frying pan for 5-6 minutes over a medium heat, or until softened. Pour in the red wine and crème de cassis, add the thyme and turn up the heat to high. Simmer vigorously for 10 minutes, or until the liquid has reduced to a thick, syrupy consistency.

2. For the lemon butter: place a non-reactive saucepan over a medium heat, add the lemon juice and butter and heat until the butter has melted. Pour in the water, bring to the boil and simmer for 3-4 minutes, or until the volume of liquid has reduced by half. Remove from the heat and season, to taste, with salt and freshly ground black pepper.

3. For the black pudding: while the lemon butter is simmering, heat the olive oil in a frying pan over a medium heat and fry the black pudding for 2-3 minutes on each side, or until crisp and cooked through.

4. To serve, place a slice of black pudding onto each of 4 serving plates, top with a poached egg and a spoonful of braised onions and drizzle over the lemon butter.

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