Black/Chilli Pudding Benedict

Bob Cousins
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Ingredients

  • 2 Slices Black/Chilli Pudding
  • 2 Bread Muffins
  • 8 Rashes of Pancetta
  • 2 Eggs
  • 1 tsp Vinegar
  • Jar of ‘Maille’ Hollandaise Sauce

Cooking your Black Pudding

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How to Cook

Method

Step 1

Toast and butter the muffins and place on warm plates.

Step 2

Fry the Pancetta until nearly crisp.

Step 3

Push to one side to keep warm and fry the slices of Black/ Pudding in the fat left by the Pancetta for 2-3 mins on each side.

Step 4

Gently poach the eggs in simmering water with the vinegar.

Step 5

When eggs are done, place two rashers of Pancetta on each half of the toasted muffins followed by an egg on one muffin half and a Black/Chilli Pudding slice on the other.

Step 6

Spoon the creamy Hollandaise sauce over the egg and black/chilli pudding and enjoy. Serves two. Ideal for Breakfast

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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