Harringtons Black Pudding Bacon and Egg Brunch
I love a tasty brunch and this was quick to plate and perfect the other week. I had some cubed roasted vegetables leftover from the night before and with some of Harrington Small Goods in the fridge, their yummy dry cured streaky bacon and black pudding so I made myself and a couple of friends very happy.
I have been cooking with Harrington Small Goods for years and love their range. Check out their website for a wide selection is very traditional small goods that are well worth trying.
Extra virgin olive oil
2 cups of diced, leftover roasted vegetables
Harringtons black pudding, cut into eight (1cm/½in) slices or 4 long slices) as in the image
8 rashers of Harringtons dry-cured bacon
2 teaspoons white vinegar
4 eggs (as fresh as possible), poach more if desired
Salt and freshly ground black pepper
Crusty bread, to serve if desired
Preheat oven to 170C
In a baking tray spread the leftover roasted vegetable cubes and give them a light coating of olive oul and season with salt and pepper. Bake for 10 minutes and turn oven down to 160C to keep them warm.
Heat a frying pan over a medium heat and add one tablespoon of the olive oil. Add the black pudding in 2 batches and cook for one minute on each side until tender. Transfer to a plate lined with kitchen paper. Once drained add to the top of the vegetables in the oven to keep warm.
Increase the heat a little, add the 4 bacon slices and sauté until lightly golden. Remove with a slotted spoon and drain on kitchen paper and then add to the black pudding to keep warm. Repeat
To poach the eggs, bring a saucepan of water to the boil. Add the vinegar to the water, season with salt and reduce to a very gentle simmer. Carefully break the eggs into the water and simmer for three to four minutes until just cooked but still soft on the inside. Remove the eggs with a slotted spoon and drain on kitchen paper, trimming away ragged edges of egg white.
In 4 wide bowls serve the roasted with the black pudding, bacon and egg(s) on top of the vegetables. Enjoy!!!