Black pudding tower
A tribute to Lancashire and the perfect late morning brunch after a night on the tiles!
You need to use fresh eggs for poaching, ideally only a few days old.
An easy way to poach eggs is to allow them to simmer for one minute, then cover the pan and leave the eggs for ten minutes to finish cooking.
The eggs should be served as soon as they are cooked. The eggs, black pudding and bacon all need around 10 minutes cooking so start them together. While they are cooking you can prepare the mushrooms and bread so everything is ready to assemble.
5 large field mushrooms
4 large, very fresh eggs
100 g thick bacon cut into chunky lardons
2 thick slices of fresh white bread or 4 white muffins
1 tablespoon white wine vinegar
Parsley to garnish
Heat the oven to 230 degrees (gas mark 8), heat a baking tray and add a film of olive oil, place the slices of black pudding on the tray and cook for 6 - 8 minutes until crisp on the outside and soft inside
Meanwhile boil a large pan of water, when it is boiling add the wine vinegar, stir the water and gently drop the eggs into the centre of the pan (the eggs will then cook in a neat round), poach the eggs
Remove the stalks from the mushrooms, chop the stalks, a whole mushroom and fry with the bacon until cooked, keep warm and set aside
While the eggs, bacon and black pudding are cooking you can cook the mushrooms and bread
Cook the field mushrooms face down (so the cap curves upwards)
Cut circles about the same size as the mushrooms out of the bread and either fry or toast (they taste best fried)
An easy alternative is to use white muffins, in which they should be toasted
If necessary reheat the bacon and mushrooms
Make a tower - start with the bread, then the field mushroom, black pudding and top with a poached egg
Scatter the bacon and chopped mushrooms over the dish, sprinkle with parsley and serve