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Black pudding yolkie

Black pudding yolkie

This black pudding yolkie is Jamie Wynd's winning recipe in British Lion eggs' Eggs Factor contest, judged by celebrity chef Paul Merrett

Preparation: 2 mins
Cook: 8 mins
Serves: 2

What you need:

  • 2 large Lion Quality Egg
  • 2 (2cm thick) slices black pudding
  • 50g/2oz rocket leaves
  • tomato chutney and bread to serve
  • For the mustard vinaigrette:
  • 5ml/1tsp whole grain mustard
  • 45ml/3 tbsp olive oil
  • 30ml/2tbsp lemon juice
  • salt and freshly ground black pepper

What you do:

  1. Preheat the oven to 200C/Fan 180C/ Gas Mark 6. Place the black pudding on the work surface and use a rolling pin to roll it out until it is about 10cm in diameter. Use the pudding to line 2 holes of a 4-hole Yorksire pudding tin, pressing it into the base so it forms a good cup shape. Bake for 8-10mins or until cooked.
  2. Fill a frying pan with water and bring to the boil. Reduce the heat to a gentle simmer, gently crack in the two eggs and poach for 3mins according to your taste. Remove from the heat.
  3. Divide the rocket leaves between two plates, place the black pudding in the centre, then using a slotted spoon lift the poached eggs from the water and place in the black pudding. Drizzle over the dressing and serve immediately with tomato chutney and bread.

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British Lion eggs

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.

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