Black pudding, poached egg and soldiers

Name: Black pudding, poached egg and soldiers
Total time: 10 min
Yield: 2
Ingredients: white wine vinegar; olive oil; 200 g quality black pudding made with fresh blood; 2 x 5cm-thick slices of bloomer loaf; 2 large free-range ggs; unsalted butter; Marmite or Vegemite

A gorgeously quick breakfast

“One of my all-time favourites. 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. ”

Serves 2

Cooks In10 minutes

DifficultySuper easy

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Nutrition per serving

Calories 588 29%
Fat 36.3g 52%
Saturates 15.5g 78%
Sugars 1.7g 2%
Protein 26.9g 54%
Carbs 38.2g 15%

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

white wine vinegar
olive oil
200 g quality black pudding , made with fresh blood
2 x 5cm-thick slices of bloomer loaf
2 large free-range ggs
unsalted butter
Marmite or Vegemite

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Jamie Magazine

By Jamie Oliver

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Method

Put a pan of water on to boil and add a pinch of sea salt and a splash of vinegar.
Heat a medium frying pan to high and add a little oil. Pull the skin off your black pudding, then 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.
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.
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.