Samphire, black pudding and duck egg on toast

Meat mains

Samphire, black pudding and duck egg on toast

Name: Samphire, black pudding and duck egg on toast
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2

Main Serves 2 20 min

Samphire's salty smack holds its own beautifully against these rich flavours. The trick is to keep the cooking fast and light so as you preserve its bite and texture. The duck egg is easily replaced with a hen's, but good if you enjoy a generous ratio of yolk to white. The black pudding should be rich and crumbly, and impossible to fry in a neat slice. Eat this for breakfast, brunch, lunch or dinner.

Cook's notes

Unless you fancy your egg poached then you can pull this off as a one pan trick if the samphire is tender enough.

Ingredients

2 sausage sized traditional black puddings
80-100g samphire
2 duck eggs
2 slices bread
butter
salt and pepper

Method

Prep time: 5 min

Cooking time: 15 min

Step 1
Put a frying pan on a medium heat with a slick of oil and add the black pudding, cook gently for 10 minutes.
Step 2
If you've managed to get your hands on the good stuff then it should be bursting out of the skin by this point.
Step 3
Slide your puds to one side of the pan, add a dash more oil and add the fresh samphire, keep it moving with a pair of tongs so it cooks but doesn't catch.
Step 4
If you are feeling brave crack your eggs in the same pan. When your eggs are cooked to your liking, serve it all tumbled on hot buttered toast.