Black Pudding, Potato and Egg Bake | Nigel Slater

1. Slice the potatoes into discs, skin on (if washed and skin is thin).
2. Add the potatoes to a deep baking dish.
3. Slice, or crumble, the black pudding and add to the potatoes.
4. Trickle over the olive oil and [using your hands] turn the potato and black pudding so they are spread evenly and lightly coated in oil.
5. Bake for 45-60 minutes in an oven at 180°C / 350°F / gas mark 4 until the potatoes are golden and tender and the black pudding toasted.
6. Remove the dish from the oven, break four large eggs on top and return to the oven for a couple of minutes or longer, depending on how you like your eggs.

To Serve:
Simply plate up! Serve on its own, with baked beans or with tomatoes...