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 Crispy Bacon Salad With Black Pudding and Poached Egg 

Crispy Bacon Salad With Black Pudding and Poached Egg

This lovely, light salad is packed full of flavour.  Don’t be tempted to overcook the black pudding – it needs no more than a minute on each side.  The egg on top is also delicious fried.Crispy Bacon Salad With Black Pudding and Poached Egg

Serves 4

  • 4 tblsp. extra virgin olive oil
  • 175g (6 oz) black pudding, skinned and cut into 1 cm (½in) slices
  • 4 rashers of dry-cured bacon, rind removed
  • 1 tsp. wholegrain mustard
  • ½ tsp. runny honey
  • 2 tbsp. white wine vinegar
  • 4 eggs (as fresh as possible)
  • 175g (6 oz) mixed baby salad leaves
  • Salt and freshly ground black pepper
  • Crusty bread, to serve

 

 

Heat a frying pan over a medium heat and add 1 tablespoon of the olive oil. Add the black pudding and cook for 1 minute on each side until tender.  Transfer to a place lined with kitchen paper and cover loosely with foil to keep warm.

Snip the bacon into thin strips into the frying pan, then increase the heat a little and sauté for 3-4 minutes until sizzling and lightly golden, tossing occasionally.  Remove with a slotted spoon and drain on kitchen paper.

Pour 2 teaspoons of the vinegar into the pan, being careful of any spitting fat, then turn up the heat and scrape the sediment in the pan with a wooden spoon to deglaze for about 30 seconds until almost all the vinegar has been boiled off.  Stir the mustard into the reduced down vinegar along with the honey and then pour everything into a small bowl.  Whisk in the remaining olive oil until incorporated.  Season with salt and pepper to taste.

To poach the eggs, bring a large saucepan of water to the boil.  Add the remaining vinegar to the water, season with salt and reduce to a very gently simmer.  Carefully break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside.  Carefully remove the eggs from the pan with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges of white.

Meanwhile, place the salad leaves in a large bowl.  Break the black pudding into pieces, scatter them over the salad with the bacon, then drizzle with the dressing.  Toss lightly to combine and arrange on four plates.  Top each plate with a poached egg and some freshly ground black pepper.  Serve with crusty bread.

 
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