Ingredients:
- 1 good quality black pudding, cut into 8 thick slices
- 4 very fresh eggs
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- Snipped chives, to garnish
- For the hollandaise:
- 3 egg yolks
- 1 tbsp white wine vinegar
- 1 tsp lemon juice
- 175g unsalted butter, melted and warm
- Salt and cayenne pepper
Instructions:
- Make the hollandaise first. Whisk the yolks with the vinegar and lemon juice in a bowl set over a pan of barely simmering water until pale and thickened.
- Take the bowl off the heat and trickle in the warm melted butter, whisking constantly, until the sauce is thick and glossy. Season with salt and a pinch of cayenne and keep somewhere warm.
- Heat the olive oil in a frying pan and fry the black pudding slices for 2-3 minutes each side until crisp at the edges.
- Bring a pan of water to a bare simmer, add the vinegar and poach the eggs for 3 minutes so the yolks stay soft. Lift out with a slotted spoon and drain on kitchen paper.
- Stack two slices of black pudding on each warm plate and set a poached egg on top.
- Spoon over the hollandaise, scatter with chives and finish with cracked black pepper. Serve at once.
- Garnish with chives and pomegranate seeds.
If the hollandaise splits, whisk a fresh yolk in a clean bowl and beat the split sauce into it a little at a time.