Black Pudding and Poached Egg Salad

I originally had this at Harvey Nichols for lunch and figured it must be easy to make. The dressing was the hard bit, in that it took longer than three minutes for my brain to process.

This is my favourite quick recipe at the moment. It’s so simple, healthy, tasty and cheap and… Fuuuuuucckkkkk, I love it. 🙂 Now that we’ve got fresh eggs from our chickens this is even better than before (and Harvey Nicks).

Ingredients:

  • Black pudding – 3 big slices per person or 5 fat little slices
  • Rocket and some mixed leaves
  • 2 FRESH eggs per person
  • A squirt of virgin olive oil
  • Salt and pepper
  • Balsamic vinegar

Get a sealed jam jar to mix up your dressing. Add half an inch of balsamic vinegar, a quick squirt of the olive oil, some ground pepper and crunchy salt. Put the lid on and shake… A lot. That’s the hard bit done. Nice.

Poached eggs next. This is the bit that everybody has an opinion on.

“Use cling film”, “Use cookie cutters”, “add salt to increase the boiling point“, “blah blah blah”…

The trick to poached eggs is to use the freshest eggs that you can. The end.

Get a large frying pan, fill with water and heat until just boiling. Not vigorously boiling, just gently boiling. Crack your eggs and drop them in as quickly as you can, as close as you can to the water without burning yourself. Then simmer for a few minutes and then… Turn off the heat and leave for ten minutes… Its the bubbles that disperse your egg whites so we need to minimise that.

Once your your eggs are in, fire up a frying pan, add a drip of oil and add the black pudding when the oil is hot. Black pudding should be crispy on the outside and soft in the middle, hence the thick slices. Once crispy, turn the heat down. Decent black pudding makes all the difference. Good black pudding you can eat raw. Honest.

Grab your leaves, chuck in a bowl and wait for your eggs. After your ten minutes of poaching, pull out your eggs (!) and lay on kitchen towel to drain. Put the black pudding on top of your leaves and drizzle some of your dressing over, then gently place your eggs on top and drizzle a little more of the dressing. Depending on how many people you;re feeding you’ll probably have some dressing left.

Personally I don’t like runny eggs. Although there is something about the yolk mixing in with the dressing and then covering the peppery rocket and black pudding that somehow tastes more than what it is…

Oh god, I need to eat this now… 😉