Page title and description

Meat mains
Samphire, black pudding and duck egg on toast
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
PT5M
Cooking time:
15 min
PT15M
-
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.