Poached eggs, black and white pudding, sage brown butter

Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
  • 125g packet smoked bacon lardons
  • 150g butter
  • 12 sage leaves
  • 4 slices of black pudding, from a large one
  • 2 slices of white pudding, from a large one
  • A little oil to brush the puddings.
  • Salt
  • 1 tbsp malt vinegar
  • 8 free range eggs

1. Set the oven to 185 degrees Celsius.

2. Put the lardons on a roasting tray and cook for 10 minutes or so until golden and crisp.

3. Put the butter in a saucepan and place over a low heat until it begins to gently foam and bubble, do not stir, this might take five minutes or so, be patient.

4. When the butter turns a nutty colour, add the sage leaves and cook for 30 seconds. Remove the sage butter from the heat and incorporate the crispy bacon, set aside.

5. Brush the puddings with the oil and bake in the oven for eight-10 minutes.

6. Meanwhile bring a pot of water to the boil then add the salt and vinegar.

7. Poach the eggs for six to seven minutes, drain with a slotted spoon then set on top of the puddings on warm plates.

8. Warm the sage and bacon butter then spoon it over the top of the eggs and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford