Ally’s Simon Howie Black Pudding Benedict with Chilli Jam

Prep time: 15 mins

Cooking time: 30-45 mins

Serves: 2

ingredients

• 4 eggs
• 3 tbsp white wine vinegar
• Splash of white vinegar
• 2 English muffins
• Classic Breakfast Black Pudding 240g
• 1 tsp vegetable oil
• 5 peppercorns
• 1 dried bay leaf
• 2 egg yolks
• 125g melted butter
• Squeeze of lemon juice
• Salt & pepper to taste
• 2 tsp chilli jam

Method

1. Put the 3 tbsp of white wine vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over high heat until there is only 1 tbsp left. Strain the vinegar reduction and allow to cool completely. 

2. Whisk together the egg yolks with the white wine vinegar in a heat-proof bowl until light and “frothy”. We are looking to incorporate some air into the mixture. Place the bowl over a saucepan of simmering water (do not allow the bowl to touch the water otherwise you will scramble the egg yolks) and whisk the mixture continuously until lukewarm.

3. Slowly add the melted butter to the egg yolk and vinegar mixture ensuring you whisk continuously.  This process is called “emulsification” and is what makes the hollandaise silky and creamy in texture. The mixture should not be too runny and should coat the back of a spoon. Once the mixture has thickened, remove it from the heat.

4. Season the mixture to taste with salt and pepper and a little lemon juice. Keep warm until required.  A flask will keep the hollandaise at the perfect temperature until required.

5. Meanwhile, place your Simon Howie black pudding in a frying pan with a tsp of oil and fry gently until crisp on both sides. Keep warm until required.

6. Heat a large pot of water on medium heat until the water is barely boiling.  We do not want the water to boil aggressively otherwise it will break up the egg.  Drop a splash of white vinegar in the water and carefully add your eggs. It helps to crack your eggs into a small dish first. Cook the eggs on a very gentle heat for 3/4 minutes until the white is fully cooked and the egg has a “wobbly” texture. Place the eggs on a paper towel to remove some of the liquid. Half your English muffins and either pop them in the toaster or under the grill to brown. Once browned, you are ready to plate. 

7. Add your toasted muffin halves to a plate and top with a tsp of chilli jam. Then add your Simon Howie black pudding, followed by your poached eggs and finally a tbsp of hollandaise sauce on top of each egg to coat. Garnish with some pea shoots, lemon and some freshly ground black pepper. ENJOY!