Greetings, fellow food enthusiasts! As the autumn breeze sweeps through the UK, the crisp morning air inspired me to whip up a breakfast that melds heartwarming British tradition with a touch of modern flair. Today, I’m bringing the savory delights of a Black Pudding Hash with Soft Poached Eggs and a Crisp Apple Salad to your breakfast table.
Black pudding, a beloved staple that carries with it a rustic charm and rich flavor, forms the cornerstone of this dish. Not everyone outside the UK understands its appeal, but I assure you, when paired with golden potatoes and sweet onions, it becomes an irresistible treat. I remember my first taste of black pudding as a child, watching my gran fry it up on a chilly morning. Oh, the nostalgia!
The poached eggs in this recipe are like the crowning glory, their yolks oozing decadently over the crispy hash. They bring a velvety richness that ties together the robust flavors. There’s something magical about breaking into a perfectly poached egg and watching that golden treasure flow.
And let’s not forget the accompanying apple salad. The crisp slices of apple add a refreshing tang that contrasts beautifully with the savory hash, whilst the baby spinach offers a vibrant green touch, reminding us to find balance even in our indulgences.
Preparing this dish is like a symphony in your kitchen. There’s a delightful rhythm to dicing potatoes, crisping the black pudding to perfection, and watching eggs transform in simmering water. It’s these simple, mindful moments that elevate cooking from a chore to an experience.
The best part? It’s all done and dusted in about half an hour, leaving you plenty of time to savor the morning with a nice cuppa. This black pudding hash is not only perfect for a leisurely weekend brunch but could easily be your weekday breakfast hero if you’re feeling luxurious.
So, whether you’re a black pudding aficionado or new to its charms, I invite you to give this savory British breakfast bliss a try. Here’s to cozy mornings, hearty meals, and the joy of cooking at home. Cheers!
Ingredients
– 200g black pudding, sliced into 1 cm rounds
– 4 large eggs
– 2 medium potatoes, peeled and diced into 1 cm cubes
– 1 medium onion, finely chopped
– 1 red apple, thinly sliced
– 50g baby spinach leaves
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh chives, chopped, for garnish
Method
1. Preheat the oven to 200°C (400°F).
2. In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and season lightly with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden and tender. Remove from the pan and set aside.
3. In the same skillet, add another tablespoon of olive oil and the chopped onion. Sauté for 3 minutes until the onion becomes translucent.
4. Add the black pudding slices to the skillet with the onions. Cook for about 4 minutes on each side until crispy.
5. Return the potatoes to the skillet, combining them with the black pudding and onions. Transfer the skillet to the preheated oven and cook for 10 minutes to crisp up the mixture further.
6. While the hash is baking, bring a medium pot of water to a simmer and add a splash of vinegar. Crack each egg into a small bowl or cup before gently sliding them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.
7. In a mixing bowl, toss the baby spinach and sliced apple with apple cider vinegar. Season with a little salt and pepper, if desired.
8. Remove the hash from the oven and top with the poached eggs.
9. Serve the black pudding hash alongside the fresh apple and spinach salad. Garnish with chopped chives for an extra touch of flavor.
