Jamie Magazine
By Jamie Oliver
Black pudding, poached egg and soldiers
A gorgeously quick breakfast
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.
Recipe From
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
- 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.
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