This restorative recipe is from The Bicycle Shop in Norwich and I found it in ” The Norfolk Cook Book”. They serve it with Spinach and Poached Eggs, and recommend a Bloody or Virgin Mary on the side. In September 2023 I will be staying in Norfolk for a couple of weeks and I am really looking forward to trying some of the local produce, especially the seafood.
Ingredients
- a splash white wine vinegar
- 1 tbsp butter
- 1/2 red onion thinly sliced
- 500 g new potatoes halved and par boiled
- 8 rashers bacon thinly sliced
- 400 g black pudding
- 200 g fresh spinach
- 8 fresh eggs
- salt and pepper
- 4 slices sourdough
Servings:
Instructions
- Dash some white wine vinegar into a pan of water and slowly bring to the boil.
- Melt the butter in a wide heavy bottomed pan then add the onion and potatoes and cook until the onion is crisp.
- Add the bacon and cook until golden, then crumble in the black pudding, moving regularly until it darkens.
- Crack the eggs into the water pan on a steady low rolling boil. Poach for 3 minutes. Meanwhile toast and butter the sourdough.
- Stir the fresh spinach into the hash and season to taste. Divide the mixture between four bowls and top with two eggs each. Serve with the toasted sourdough and some brown sauce.
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