Crispy Golden Eggs with Black Pudding, Pan-Fried Boxty & Crisp Apple Salad | Donal Skehan

1. To poach the eggs, bring a large saucepan of water to a gentle simmer and add the vinegar. Break in 4 of the eggs, one at a time, where the water is bubbling and poach for 3 minutes until just cooked through and holding their shape. Remove with a slotted spoon and refresh in cold water to prevent them from cooking any further. Pat dry with kitchen paper.^*3
2. Heat a large non-stick frying pan and add a little olive oil, then add the slices of boxty and cook for 2-3 minutes on each side until crisp and golden brown, adding the butter for flavour once you’ve turned them over. Keep warm in a low oven.
3. Wipe out the frying pan and add a little more olive oil, then cook for black pudding for 1-2 minutes on each side until crisp and lightly golden. Drain on kitchen paper and place in the oven to keep warm.
4. Heat the sunflower oil in a deep-fat fryer or large saucepan to 180°C /350°F / Gas Mark 4.
5. To finish the eggs, place the flour on a flat plate and season lightly, then put the remaining 2 eggs in a shallow dish and beat lightly. Put the breadcrumbs into a separate shallow dish. Coat the poached eggs in the seasoned flour and then dip in the beaten egg, then cover in the breadcrumbs. Deep-fry the coated eggs for 2–3 minutes, until crisp and golden brown. Drain well on kitchen paper.
6. To make the crisp apple salad, place the apple and salad leaves in a bowl. Whisk together the olive oil and lemon juice, then season with salt and pepper. Use to lightly dress the apple mixture just before serving.

To Serve:
Place a small mound of the apple salad into the middle of each serving plate. Put a slice of boxty on each one followed by the black pudding. Top each one with a crispy golden egg and garnish with the micro herbs.