This week I have been all about food waste. I am the product of a war child, my Dad, so I have inherited his inability to throw anything away. I can often be heard telling the boys to eat something past it’s use by date as long as it isn’t green or a bit whiffy. Having received my first OddBox last week, I had a fridge full of odd shaped, but still amazing, vegetables to use up. Add to that a 1.3kg black pudding from Costco which was hurtling towards being on the turn, and it was time to hit up my food hero, Nigel Slater, for some advice. And he came up trumps, as always, with this Black Pudding, Potato and Egg Bake, thank you, Nigel.
We are a family of black pudding lovers. George’s staple breakfast at the weekend is the aforementioned in large quantity with a 3 egg scramble. I love it with a fry up too, but it does take a while to get though a 1.3k portion bought in bulk. Which is where this wonderful breakfast or brunch bake comes into play. It is a simple mix of thinly sliced potatoes, chunks of black pudding and eggs. Add some oil to make it a 4 ingredient, beyond tasty dish of delight. You could replace the black pudding for chorizo, if, God forbid, you are not BP fans, although I would halve the olive oil quota as chorizo is quite oily and will produce quite a bit of its own. Clyde and I devoured the whole dish between the two of us, however, we were reasonably hungover. Under normal circumstances this would probably serve at least 3, if not 4. However, it is easily doubled, or more, for a crowd. You don’t really need to add anything else to this one pot wonder, although if you’re serving it for lunch, some buttered spinach and crusty bread would not go amiss.
Hooray for another Bank Holiday on the horizon, these 5 day weeks are a killer. This Black Pudding, Potato and Egg Bake would be perfect forked up for any visitors or any hangovers you have booked in for the long weekend.
This recipe will feature on Lucy Loves later this week.
Black Pudding, Potato and Egg Bake Recipe
Serves 2 to 4, dependent on just how hungry you are
You will need a square baking dish
500g peeled potatoes
250g black pudding, or chorizo if you would prefer
4 tablespoons olive oil, you will need slightly less if you use chorizo as it’s naturally oily
Salt and pepper
Chopped parsley to garnish
Pre heat your oven to 160 degrees fan assisted.
Take your baking dish and lightly oil. Peel your potatoes and slice to the thickness of a pound coin. I used the thickest setting on my mandolin.
Place the slices into your baking dish. Slice the black pudding then break up and intersperse with the potatoes. Drizzle with the olive oil, season with salt and pepper then pop into your preheated oven for between 50 and 60 minutes.
Once the potatoes are golden and softened, make 4 small recesses in the mixture then break one egg into each space. Put the tray back into the oven for between 5 and 10 minutes, dependent on how you like your eggs cooked.
Remove from the oven, sprinkle with chopped parsley. Eat piping hot in large bowlfuls.