Black Pudding and apple is a classic combination. You can make this as a light starter but adding an egg makes it a simple meal in minutes.
– 2 eggs
– 150g of black pudding
– 1 Granny Smith apple
– 15g of butter
– 1 tbsp of apple syrup or honey
– 3 tbsp of olive oil
– 1 tbsp of white wine vinegar
– 1 tsp of wholegrain mustard
– Salt and pepper
– ½ a red onion finely sliced
– Spinach leaves
1. The first thing to do is to start cooking your eggs. Put a small pot of cold salted water on to boil and when it has come to a boil, gently lower the eggs into the water and boil for 6 minutes exactly.
2. Slice and cook the black pudding under a low grill. Keep an eye on it as it does cook quickly.
3. Prep your apples by coring them and slicing them into thin wedges. In a small non stick pan melt the butter and add the syrup or honey. When the butter starts to foam add the sliced apple and cook over a medium heat until the apple is soft and starting to caramelise. It will only take a couple of minutes on either side.
4. When the eggs are boiled, remove them from the pan and allow them to cool just enough so that you can peel them.
5. When the apples are cooked, take them out of the pan with a slotted spoon.
6. Take the pan off the heat and add the olive oil, vinegar and mustard to the syrup that is left over from the apples. Season with a little salt and pepper, whisk it together and use this warm dressing to coat the spinach leaves.
7. Top the leaves with the red onion, apples and black pudding.
8. Put the eggs on top and break them open to allow the yolk run into the salad. Serve immediately.
I am the author of the food blog A Cookbook Collection, a place where I organise and share my favourite recipes.
While I work full time in an admin job, I spend my evenings and weekends experimenting in the kitchen. Some recipes are inspired by my ever growing collection of cookbooks – hence the blog name – and some by meals I’ve enjoyed and tried to replicate at home.
There is nothing fancy or difficult about my recipes. It is just food the way I like it.