Scrambled Eggs with Bury Black Pudding Crumbs

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Ingredients

  • 190g Bury black pudding (skinned)
  • 10 eggs
  • 3 tbsp milk
  • Sea salt and black pepper
  • 1 tbsp butter
  • Hot buttered toast for serving (try soada bread)
  • 1 tbsp dill, finely chopped

Cooking your Black Pudding

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How to Cook

Method

Step 1

Finely chop the black pudding and cook in a dry nonstick frying pan over medium heat. Mash it into crumbs with a fork as it softens and then fry until it just starts to crisp (1 to 2 minutes). Set aside and keep warm.

Step 2

Whisk the eggs with milk, sea salt and pepper.

Step 3

Heat the butter in a nonstick pan, add the eggs, and cook over medium heat. Don’t stir, just slowly push the eggs around the pan in a broad sweep with a wooden paddle until just cooked, soft and curdy (1 to 2 minutes).

Step 4

Pile the eggs onto hot buttered toast. Toss the black pudding with dill and scatter on top.

Cooking your Black Pudding

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

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