What Is Black Pudding?

Black pudding is a type of blood sausage that is a traditional and popular dish in various cuisines, especially in the United Kingdom and Ireland. The main ingredients in black pudding include pork blood, pork fat, and a binding agent, usually oatmeal or barley. The mixture is seasoned with a blend of spices, which can vary regionally. The blood gives black pudding its distinctive dark color, and the combination of ingredients results in a rich, savory flavor. The texture is crumbly inside, with a crisp exterior when cooked.

How Do I Avoid Overcooking The Poached Egg?

To avoid overcooking poached eggs, carefully monitor the egg's poaching time. The key is to simmer the eggs gently for 3-4 minutes. If you’re at a high altitude, poach for a few more minutes. The eggs should be slightly wobbly in the center when lightly touched. Make sure the water is simmering, not at a rapid boil. Time your poaching period. 3-4 minutes should be just right. Carefully remove the eggs from the water and lightly touch them, looking for a slight wobble.

Can I Use A Different Type Of Egg Preparation With Black Pudding?

Yes, you can use a different type of egg preparation when cooking a black pudding breakfast. While a poached egg is a classic pairing, fried, scrambled , or even a soft-boiled egg can complement the rich flavors of black pudding. Choose your preferred egg preparation method based on personal taste.

Black Pudding Breakfast With The Perfect Poached Egg Pairing

Our black pudding breakfast is a treat for black pudding lovers. You either love or hate black pudding; there is no middle ground. This morning delight is more than just a meal; it’s an experience that caters to discerning tastes.

At the center of this breakfast is the star black pudding. Savory, delicious, and bursting with flavor, paired with poached eggs, herbed tomatoes, and leftover fondant potatoes. It is setting the tone for a breakfast that goes beyond the ordinary.

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It’s a harmonious blend that will get you excited about breakfast. The velvety texture of the poached egg complements the robustness of the black pudding, creating a breakfast that’s as delightful as indulgent. My sons and I love black pudding blood sausage. The excitement when I cook a breakfast like this is fantastic.

Whether you’re a seasoned cook or looking to add a gourmet touch to your breakfast repertoire. Our black pudding breakfast with the perfect poached egg pairing is a culinary experience that promises to make your mornings extraordinary.

Black Pudding Breakfast With The Perfect Poached Eggs

The Black Pudding Breakfast Ingredient Deep Dive

The attention to detail in every element sets my black pudding breakfast apart. From sourcing ingredients to meticulous preparation, I strive for perfection in every aspect of this morning’s feast.

The Ingredients You’ll Need

300g (10.58oz) Black pudding.
2 Tomatoes (Beefsteak, Heirloom, or Brandywine).
Leftover fondant potatoes (any leftover potatoes will work).
1 Rosemary sprig (fresh).
4 Eggs (hens).
Himalayan pink salt and freshly ground black pepper.
1 tbsp White vinegar (for poaching the eggs).
Rice bran oil.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

Black Pudding — I source mine from a local butcher who makes some excellent products. You want a black pudding made from pork blood, cereal, usually oatmeal or barley, and pork fat, which gives it that rich, meaty flavor. The texture should be relatively coarse and loose. Stay away from anything too smooth or overly processed. The color should be a deep purplish black when sliced. Too light, and the flavors start falling flat.

Beefsteak Tomato — Go for lovely, ripe beefsteak tomatoes to balance against the black pudding. When ripe, beefsteak tomatoes have thin skins and juicy, bright red flesh. They should feel heavy for their size and yield slightly when gently squeezed. The juice and acidity helps cut through the fat from the black pudding. Cooked tomatoes are a perfect breakfast addition.
Leftover Potatoes — I like using leftover fondant potatoes, These are from when I cooked corned silverside a couple of days ago. They hold their shape while delivering a rich, buttery flavor and velvety texture. When making them fresh, look for Agria, Yukon Gold, or Russet potatoes that are uniform in size so they cook evenly. Make them into neat rounds or ovals, then roast them gently in butter with fresh thyme and the addition of beef stock until they are tender and golden brown.
Hens Eggs — I source free-range eggs from our local farmer’s market. Eggs are a fantastic breakfast item. There is nothing like them. Nature’s convenience food. A perfectly poached egg with a runny yolk is a delight.
Fresh Rosemary — We are blessed that rosemary grows wild in our garden. Look for sprigs that are deep green and vibrant. They should feel alive in your hand. Avoid anything limp, dried out, or spotted. Fresh rosemary releases that piney, aromatic rosemary scent that perks up the whole dish.

The Art Of Cooking A Perfectly Balanced Black Pudding Breakfast

I wanted to capture the sense of culinary artistry and harmony when combining each thoughtfully prepared ingredient. Calling out the balance emphasizes how the rich, savory black pudding pairs so pleasingly with bright tomato, velvety potato, and creamy poached eggs. Describing it as my black pudding breakfast.

Prepping The Ingredients

Prep — Slice the black pudding into 2.5cm (1-inch) slices. Cut the potatoes into even bite-sized pieces for quick cooking. Core the tomato and cut it in half longways, finely chop the rosemary, and sprinkle half over the cut surface of the tomato. Season the tomatoes and potatoes.

Chefs Pro Tip — I use the rosemary in two ways. I finely chop all the rosemary and sprinkle half over the cut tomatoes. The rest I use as a garnish; I sprinkle it over the finished dish to give it an aromatic pine earthy flavor.

Prepped Tomatoes, Potatoes, and Rosemary

Cooking The Potatoes, Black Pudding, and Tomatoes

Cooking A Perfectly Balanced Black Pudding Breakfast

Cooking — I like to cook the black pudding, tomatoes, and potatoes in a seasoned cast iron skillet to achieve nice caramelization on the outside while heating everything through. I place my heavy, well-loved cast iron skillet over medium-high heat to let it thoroughly preheat.
- Once hot, I drizzle in a teaspoon of rice bran oil with a high smoke point, perfect for a good sear. I let that heat up briefly before carefully arranging the black pudding rounds, beefsteak tomato halves, and fondant potato cubes in a single layer.

I let everything cook undisturbed for 2-3 minutes until the black pudding forms a beautiful crispy crust and the tomato skins blister and wrinkle. Then I turn them all over to cook on the other side and rotate and turn the ingredients every few minutes to achieve browned and crispy edges. At the same time, the interior becomes hot and irresistible. After about 8-10 minutes, everything looks perfect.

Poaching The perfect Eggs

Poaching Eggs — Bring a deep saucepan or pot to a simmer. Add a tablespoon of white vinegar or lemon juice. You can also add a generous amount of sea salt. Once the water is consistently simmering, you have two options.

Crack the eggs straight into the water.
Crack the eggs into a cup and gently slide them into the water.

If you’ve never poached eggs, use the second option. Crack the eggs into a cup first. This is an easy way to slide the eggs into the simmering water.

Let the eggs poach in the water for about 3 minutes. You can gently lift one out of the water with a slotted spoon and lightly touch it to see how soft they are.

When done, gently remove them from the water with a slotted or perforated spoon. Drain the eggs on absorbent paper. This will stop access water from making the dish watery and soggy.

Chefs Pro Tip When Poaching Eggs

Use Fresh Eggs — they will hold their shape better when poaching. They will also have less tendency to spread out in the water.
Use A Deep Pot Or Saucepan — A deep pot or saucepan will give the eggs an excellent tear-dropped shape. This is because the shape is created as the eggs slowly float to the bottom of the pot.
Add Vinegar Or Lemon Juice — Adding a splash of vinegar or lemon juice to the water. This can help the egg whites coagulate more quickly, which can help the eggs stay together.
Bring The Water To A Gentle Simmer — You don’t want the water to boil vigorously as this can break up the egg whites. A gentle simmer is best.
Crack The Eggs Into A Cup First — Crack the eggs into a cup or ramekin first. Then, gently slide them into the simmering water. This will help the eggs stay together and prevent you from breaking the yolk.
Use A Slotted Or Perforated Spoon – Use a slotted spoon to remove the eggs from the water. This will help drain off any excess water.

Assembling Your Black Pudding Breakfast

Once my cast iron skillet ingredients are properly browned and cooked, it’s time for the final yet important stage. Thoughtful presentation and plating to complete my black pudding breakfast. I firmly believe how artfully arranged food on the plate dramatically impacts the dining experience.

So, I compose each component, starting with the browned fondant potatoes as my base. I arrange a few cubes slightly off-center on the plate.

When you cut through with a fork, the potatoes should have a crusty exterior, revealing their soft, velvety interior.

Next, the caramelized beefsteak tomato showcases its herb-crusted surface and juicy red interior. The black pudding rounds come next; these crispy discs are the crowning jewel. I place them on the plate, revealing the sliced surface. This displays both the tender interior and crispy exterior of the black pudding rounds.

Finally, the poached eggs. I gently lift out two perfectly shaped orbs with wobbly centers. I nestle these side-by-side on top in the center over the other ingredients. I drizzle a splash of truffle oil over the top; this is optional. You could even use extra virgin olive oil.

I finish with a final shower of freshly finely chopped rosemary leaves. I am letting their piney fragrance perfume the entire dish. Stepping back, I admire the rustic elegance of my black pudding breakfast.

Helpful Resources

What Is Black Pudding?
Black pudding is a type of blood sausage that is a traditional and popular dish in various cuisines, especially in the United Kingdom and Ireland.
The main ingredients in black pudding include pork blood, pork fat, and a binding agent, usually oatmeal or barley. The mixture is seasoned with a blend of spices, which can vary regionally.
The blood gives black pudding its distinctive dark color, and the combination of ingredients results in a rich, savory flavor. The texture is crumbly inside, with a crisp exterior when cooked.
How Do I Avoid Overcooking The Poached Egg?
To avoid overcooking poached eggs, carefully monitor the egg’s poaching time. The key is to simmer the eggs gently for 3-4 minutes. If you’re at a high altitude, poach for a few more minutes. The eggs should be slightly wobbly in the center when lightly touched.
Make sure the water is simmering, not at a rapid boil.
Time your poaching period. 3-4 minutes should be just right.
Carefully remove the eggs from the water and lightly touch them, looking for a slight wobble.
Can I Use A Different Type Of Egg Preparation With Black Pudding?
Yes, you can use a different type of egg preparation when cooking a black pudding breakfast. While a poached egg is a classic pairing, fried, scrambled, or even a soft-boiled egg can complement the rich flavors of black pudding. Choose your preferred egg preparation method based on personal taste.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you, here is a handy little unit converter tool for cooking without guesswork.