Black pudding, poached egg and soldiers

Black pudding, poached egg and soldiers

snacks and sides | serves 2

"One of my all-time favourites," says Jamie. "When black pudding goes all crispy it?s so delicious ? this makes my morning. It?s a bit childish but I like my toast in soldiers, like my mum used to make for me (nostalgia is a beautiful thing ? embrace it). Lightly buttered toast scraped with Marmite or Vegemite is wicked with an oozy egg."

1. Put a pan of water on to boil and add a pinch of salt and a splash of vinegar. Heat a medium-sized frying pan to high and add a little olive oil. Pull the skin off your black pudding before you crumble it into the pan. When it starts to crisp, pop your bread in the toaster. When the pudding looks and tastes done spoon it onto kitchen paper to drain while you poach your eggs.
2. Stir the boiling water to create a motion that will help the egg white wrap around neatly. Don?t make a fuss, just crack in the eggs (you might want to do 3 in case you break one, as I often do). They will cook in a few minutes, depending on how you like them.
3. Butter your toast then smear it with a thin layer of Marmite or Vegemite. Cut each slice into soldiers. Serve a poached egg next to the toast, sprinkle over the black pudding and dig in.


Recipe Jamie Oliver
Photo Jamie Oliver

from Issue 6


White wine vinegar
Olive oil
200g black pudding
2 x 5cm-thick slices of bloomer loaf
2 eggs
Marmite or Vegemite

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