Bacon and Black Pudding Breakfast Salad
A warm breakfast salad of crisp bacon, seared black pudding and fried eggs over juicy tomatoes and crisp toast, finished with a sharp tomato vinaigrette.
- Total
- 24 min
- Prep 8 · Cook 16
- Serves
- 1
- Difficulty
- Easy
You'll practice: Rendering fat · Searing
- Sweet & savory
- Stovetop
Instructions
-
Cut the 2 tomatoes into 2 cm wedges and put them in a small bowl. Tear the 2 slices of toast into rough 3 cm pieces. Cut the 80 g black pudding into 1.5 cm slices.
~5 min
-
Add 1 tbsp olive oil, 0.25 tsp salt and 0.25 tsp black pepper to the tomatoes and toss gently so the wedges are coated. Set aside.
~2 min
Salting the tomatoes early draws out their juices, which mix with the oil to form a natural, flavourful dressing.
-
Put the 2 slices of bacon in a cold non-stick frying pan and set it over medium heat. Cook 4 to 5 minutes, turning once, until the fat renders and the bacon is crisp and browned. Lift the bacon out and set it aside on a board.
~5 min
Starting bacon in a cold pan renders the fat slowly, so it crisps evenly instead of curling and burning.
A cold pan for the bacon renders the fat slowly and leaves it flat and crisp instead of curling and burning at the edges.
Rendering fat Start bacon in a cold pan over medium heat so the fat melts gradually; the cue is a slow sizzle and flat, crisp strips, not curling and burning.
-
Lay the black pudding slices in the bacon fat in the pan. Cook 2 to 3 minutes per side over medium heat until deep brown and crisp at the edges, then move them to the board with the bacon.
~6 min
Searing the black pudding in the rendered bacon fat browns it faster and builds a deeper, meatier crust.
Sear the black pudding in the rendered bacon fat rather than fresh oil: it browns faster and picks up the bacon flavour.
Searing Pat the black pudding dry and sear in hot fat without moving it until a deep brown crust forms; the cue is easy release from the pan, not sticking.
-
Add the torn toast to the pan and toss 1 to 2 minutes in the fat until golden and crisp, then lift it out. Crack in the 2 eggs and fry 2 to 3 minutes until the whites are fully set and the yolks are still soft.
~5 min
Frying the eggs in the seasoned fat adds flavour, while a gentle heat keeps the whites set and yolks soft.
-
Scatter the dressed tomatoes and crisp toast over a plate. Break the bacon over the top, add the black pudding slices and slide the fried eggs on last so the yolks stay soft.
~1 min