It would be a rare occasion for us to substitute greens for bacon, but a little salty samphire may provide an option for the more health-conscious among you. The recipe tip in The Telegraph is to keep the cooking fast and light to preserve the bite and texture of this easy-to-prepare dish.
The use of duck eggs is optional as they are easily replaced with hen’s eggs but they are just that little bit, well a lot, more rich and luxurious. The black pudding should be just as you like it!!
- Put a frying pan on medium heat with a splash of oil, add the black pudding and cook gently for 10 minutes.
- Slide your black pudding to one side of the pan and add a dash more oil and a knob of butter then add the fresh samphire, keeping it moving so it cooks through.
- Cook your eggs (type & method up to you).
When all the elements are cooked to your liking, serve it all on top of your hot buttered toast.
- Serving Option
For a change, you could try your eggs poached or scrambled.
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