Gary Maclean's Black pudding Brunch
To create the perfect brunch dish, Simon Howie’s wee black pudding is fried alongside diced potatoes and garlic, then topped with a baked egg. The warm spices of the pudding mixed with the sharpness of the garlic makes for the perfect accompaniment to a lazy Sunday morning.
5 minsCooking Time
What you'll need
1 Simon Howie Wee Black Pudding (sliced and quartered)
500g Frying potatoes (diced)
2 clove Garlic (crushed)
2 tsp Oil
4 Eggs (free range)
Bunch Flat parsley (shredded)
Putting it all together
- Pre heat your oven to 200°C.
- This is a very easy dish to make and is perfect for a Sunday brunch. The first thing you need to do is to dice the potato and place the potato into a frying pan and fry until golden and crisp.
- Add the Simon Howie black pudding and cook until the pudding starts to crisp up, then add the crushed garlic and cook out for a couple of minutes.
- The last thing to add is the shredded flat parsley.
- Split this mixture into four oven proof dishes and then crack an egg into each dish and bake until the egg is cooked, try when cooking to keep the yolk runny.