- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: medium
- vinegar, for poaching
- 4 eggs, plus 1 extra for coating
- flour, for coating
- breadcrumbs, for coating
- olive oil, for frying
- 8 thick rashers of bacon, cut into lardons
- 4 slices black pudding, diced
- 4 slices white country bread
- 2 onions, thinly sliced
- 3 tbsp sherry vinegar
- vegetable oil, for deep-frying
- 1 head frisee lettuce
- 1 punnet pea shoots
- 1 punnet coriander, cress
Tips and Suggestions
In the summer, you can add slow-cooked cherry tomatoes to the dish.
1. Bring a saucepan of water to the boil, add a dash of vinegar, then poach the eggs until they are just cooked. With a slotted spoon, lift the eggs gently from the boiling water into iced water to cool, then drain thoroughly.
2. Carefully coat the poached eggs twice in flour, eggs and breadcrumbs and set aside.
3. Heat a little olive oil in a non-stick frying pan and fry the bacon until crispy. Remove onto kitchen paper to drain. Add the black pudding to the bacon fat in the pan and fry until cooked. Remove from the pan and keep warm with the bacon.
4. Fry the slices of bread in the same pan, adding a little more oil as necessary until golden, then remove from the pan and set aside.
5. Add the onions to the pan with a little more oil if necessary and cook until caramelised, then deglaze the pan with 2 tablespoons of the sherry vinegar and set aside.
6. Deep-fry the crumbed eggs until crisp and golden.
7. Mix the salad leaves and toss in the remaining sherry vinegar.
8. To serve, put the fried toast in the centre of a warm plate, top with some onions, then some black pudding and finally, add an egg. Arrange the dressed salad leaves around the black pudding, then sprinkle over the crispy bacon.
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