Crispy Black Pudding Breakfast
"Even though Black pudding dishes is from northern England, this black pudding breakfast recipe is more authentically Mexican then you might think. Offal and blood sausage is widely eaten in Mexico. Their version of black pudding recipe is called Moronga. So when online butcher and deli, Heartier, challenged us to come up with some recipe ideas using underappreciated cuts of meat, we made a special request for black pudding as we knew it’d make a great Mexican breakfast."
Serves2 people
Preparation Time5 min
Cooking Time10 min
Instruction
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Get a frying pan onto a medium/high heat and add a little olive oil.
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Remove casing from black pudding and crumble into frying pan. Allow to crisp up before stirring around.
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When happy with the texture, remove from heat. It should take about 7 or 8 mins.
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Get a saucepan of water boiling. Add the eggs and boil for between 5-6 minutes for soft boiled, runny yolks.
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Drain eggs and run under cold water until cool enough to handle. Carefully peel shell.
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Toast bread and spread over a little Gran Luchito Chipotle Mayo.
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Sprinkle over the crispy black pudding and top with an egg.
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Season and enjoy! your black pudding starter