Ingredients:
- 1 good quality black pudding, cut into 8 thick slices
- 4 eggs
- 1 crisp apple, thinly sliced
- 1 tbsp olive oil
- 25g butter
- 1 shallot, finely chopped
- 100ml dry cider
- 100ml double cream
- 1 tsp wholegrain mustard
- 1 tsp cider vinegar
- Salt and black pepper
- Pea shoots or watercress, to garnish
Instructions:
- Make the sauce first. Melt the butter in a small pan and soften the shallot without colouring.
- Add the cider and reduce by half.
- Stir in the cream and mustard and simmer gently until the sauce coats the back of a spoon. Season and keep warm.
- Heat the olive oil in a frying pan and fry the black pudding slices for 2-3 minutes each side until crisp.
- Bring a pan of water to a bare simmer, add the vinegar and poach the eggs for 3 minutes so the yolks stay soft.
- Spoon the mustard cream onto warm plates and set two slices of black pudding on each.
- Top with a poached egg, tuck the apple slices around and garnish with pea shoots.
- Finish with cracked black pepper and serve at once.
The apple can be lightly caramelised in the pan after the black pudding if you prefer it soft.