Scrambled eggs with black pudding

Scrambled eggs with black pudding

By
From
The Sunday Night Book
Serves
2
Photographer
Patricia Niven

I am a big fan of morcilla. This Spanish blood sausage has a slightly softer texture than its English counterpart of black pudding, and a really good hum of nutmeg. If you can get hold of some, I would highly recommend it for this cheeky little supper, which has become a regular Sunday-nighter for me. As such, I have developed a canny one-pan method of cooking it, so the black pudding doesn’t turn the eggs a weird grey-ish colour.

Ingredients

Quantity Ingredient
100g black pudding or morcilla
splash sunflower or grapeseed oil
4 eggs
3 tablespoons water
20g butter
sea salt
black pepper
2 thick slices toast of your choice, to serve

Method

  1. Remove the outer casing from the black pudding or morcilla, then crumble it.
  2. Heat the oil in a large heavy-based frying pan. Add the black pudding, keeping it to one side of the pan.
  3. Crack the eggs into a bowl, add the water and beat lightly, then season with salt and pepper.
  4. Throw the butter into the other side of the pan, then carefully pour the eggs onto the butter side of the pan and stir gently to scramble, keeping them on their side of the pan. By now, over on its side of the pan, the black pudding should be well warmed through. When the eggs are very nearly cooked, mix both sides together, taking care not to do it too much so you retain some nice nuggets of black pudding.
  5. Pile onto hot buttered toast and serve straight away.
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