A starter or light supper dish that puts a modern twist on the traditional combination of boxty, black pudding and eggs. The eggs can be prepared well in advance and just deep-fried at the last minute.

Ingredients

  • Olive oil, for frying
  • 4 Thick slices boxty
  • Knob of butter
  • 4 Slices black pudding
  • For the Crispy Golden Eggs:
  • 2 tsp White wine vinegar
  • 6 Eggs, at room temperature (preferably organic)
  • Sunflower oil, for deep-frying
  • 25 g Plain flour
  • 100 g Panko breadcrumbs (dried and toasted)
  • For the Crisp Apple Salad:
  • 1 Green apple, cut into matchsticks
  • 2 Handfuls mixed baby green leaves
  • 2 tblsp Extra-virgin olive oil
  • Juice of ½ lemon
  • Sea salt and freshly ground black pepper
  • Micro herbs, to garnish

Method

  • To poach the eggs, bring a large saucepan of water to a gentle simmer and add the vinegar.
  • Break in 4 of the eggs, one at a time, where the water is bubbling and poach for 3 minutes, until just cooked through and holding their shape.
  • Remove with a slotted spoon and refresh in cold water to prevent them from cooking any further. Pat dry with kitchen paper.
  • Heat a large non-stick frying pan and add a little olive oil, then add the slices of boxty and cook for 2-3 minutes on each side until crisp and golden brown, adding the butter for flavour once you’ve turned them over. Keep warm in a low oven.
  • Wipe out the frying pan and add a little more olive oil, then cook for black pudding for 1-2 minutes on each side until crisp and lightly golden.
  • Drain on kitchen paper and place in the oven to keep warm.
  • To finish the eggs, heat the sunflower oil in a deep-fat fryer or large saucepan to 180°C.
  • Place the flour on a flat plate and season lightly, then put the remaining 2 eggs in a shallow dish and beat lightly.
  • Put the breadcrumbs into a separate shallow dish. Coat the poached eggs in the seasoned flour and then dip in the beaten egg, then cover in the breadcrumbs. Deep-fry the coated eggs for 2-3 minutes, until crisp and golden brown.
  • Drain well on kitchen paper.
  • To make the Crisp Apple Salad, place the apple and salad leaves in a bowl. Whisk together the olive oil and lemon juice, then season with salt and pepper. Use to lightly dress the apple mixture and put a small mound into the middle of each serving plate.
  • Put a slice of boxty on each one followed by the black pudding. Top each one with a crispy golden egg and garnish with the micro herbs to serve.