Jamie drizzling honey on top of a fig tart

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Black pudding, poached egg and soldiers

Black pudding, poached egg and soldiers

A gorgeously quick breakfast

Black pudding, poached egg and soldiers

10 mins
Super easy

serves 2

About the recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jamie Oliver

Ingredients

white wine vinegar

olive oil

200g quality black pudding

2 x 5cm-thick slices of bloomer loaf

2 large free-range eggs

unsalted butter

Marmite or Vegemite

Method

  1. Put a pan of water on to boil and add a pinch of sea salt and a splash of vinegar.
  2. 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.
  3. When the pudding looks and tastes done, spoon it onto kitchen paper to drain while you poach your eggs.
  4. 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.
  5. Butter your toast, then smear it with a thin layer of Marmite or Vegemite. Cut each slice into soldiers.
  6. Serve a poached egg next to the toast, sprinkle over the black pudding and dig in.

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