• For the Black Pudding Hash Browns:
  • 450g (1lb) Maris Piper potatoes, scrubbed clean
  • 1 tsp snipped fresh chives
  • 1 tsp chopped fresh flat-leaf parsley
  • Sea salt and freshly ground black pepper
  • 4 slices black pudding, about 5cm (2in) in diameter and outer casing removed
  • Groundnut oil, for deep-frying
  • For the Baked Eggs:
  • Butter, for greasing
  • 4 tblsp Ballymaloe Relish (from a jar)
  • 4 large eggs
  • Sea salt and freshly ground black pepper
  • 4 tblsp cream
  • 25g (1oz) cheddar cheese, finely grated
  • Hollandaise Sauce (see link below), to serve
  • Apple Chutney (see link below), to serve


  • Preheat the oven to 190°C (375°F/gas mark 5).
  • Steam the potatoes for 10 minutes, then allow to cool slightly and peel off the skins. Coarsely grate the potatoes into a bowl and mix in the chives and parsley, then season generously - you should end up with 350g (12oz) in total.
  • Pat out 4 circles of the potato mixture, making sure they are larger than the black pudding slices. Place a slice of black pudding in the centre of each potato circle, then fold the potato edges in and around the filling and shape into an even-sized patty, each about 7.5cm (3in) in diameter and 2cm (3/4in) in height.
  • Heat the oil in a deep-fat fryer or deep-sided pan to 170°C (340°F). Carefully lower the black pudding hash browns into the oil and cook for 5 minutes, turning halfway through with a tongs to ensure that they cook evenly. Remove with a slotted spoon, then drain on kitchen paper and keep warm.
  • Meanwhile, prepare the baked eggs. Butter 4 ramekins and place 1 tablespoon of the relish in the bottom of each one. Crack in an egg and season with salt, then add 1 tablespoon cream to each ramekin and sprinkle over the cheddar.
  • Arrange the ramekins in a roasting tin and pour in enough boiling water to come about halfway up each ramekin. Place in the oven and bake for 15 minutes, until the eggs are just set but the yolks are still runny.
  • Set a ramekin on a warmed plate and add the black pudding hash browns. Pour the Hollandaise on top of the eggs. Add a spoonful of the apple chutney to serve.
  • Cook Ahead: The black pudding hash browns can be made up to 2 hours in advance and kept on a tray in the fridge covered with clingfilm. Any longer and the potato would be in danger of discolouring.


Hollandaise Sauce Recipe

Apple Chutney Recipe