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Black Pudding with a Fried Egg
Thick slices of proper Bury black pudding, fried until crisp-edged and crowned with a runny-yolked egg — a northern breakfast of champions.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Yield
- Serves 2
- Difficulty
- Easy
- Era
- Georgian
Ingredients
- 4 thick slices Bury black pudding, about 2cm
- 2 large eggs
- 2 slices thick-cut sourdough or white toast
- 1 tbsp dripping or oil
- Butter for the toast
- Brown sauce, optional but encouraged
Method
- Heat the dripping in a frying pan over medium-high heat until shimmering.
- Fry the black pudding slices 3–4 minutes per side — you want a crisp crust and a soft, yielding middle.
- Toast and butter the bread while the pudding cooks.
- In the same pan, fry the eggs until the whites are set and lacy and the yolks still run.
- Slide the black pudding onto the toast, crown with the egg, season well and cut in so the yolk runs into the pudding.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.