Black Pudding & Bacon Eggs Benedict

Prep time: 5 mins

Cooking time: 30 mins

Serves: 2

ingredients

Ingredients for Hollandaise Sauce
3 egg yolks
Juice of half a lemon
A splash of warm water
170g room temperature butter, cubed

Ingredients for the black pudding eggs Benedict
2 muffins
8 Rashers of Simon Howie Dry-Cured Smoked Streaky Bacon
4 eggs
A pinch of rock salt
A dash of white vinegar
2 slices of Simon Howie Classic Breakfast Black Pudding
1tbsp of olive oil
2 spring onions
1/4 tsp of cayenne pepper

Method

• Heat a large skillet pan to a medium heat.
• Add the strips of bacon, and slowly fry, turning occasionally until the bacon is browned on both sides.
• Remove the bacon from the pan and set it on a paper towel to absorb the excess fat. Set the pan aside.
• While the bacon is cooking, bring a large saucepan 3/4 filled with cold water to a boil, and add a splash of vinegar. Lower the heat to a gentle boil.
• Make the hollandaise sauce by putting three egg yolks, lemon juice, and a splash of water in a bowl.
• Place the bowl on the saucepan with the boiling water, whisk the eggs until thickened but not scrambled (Bain-Marie method).
• Remove the bowl from the saucepan and add the butter one cube at a time until dissolved while whisking. If it’s too thick, add a splash of warm water to loosen.
• Transfer it to a container and keep it in a warm place. Keep the water in the saucepan on a gentle boil.
• For the black pudding, heat the saucepan previously used for the bacon. Heat a little olive oil to medium heat. Remove the black pudding from the packaging and fry for 6-8 minutes, turning several times.
• Working one egg at a time, crack an egg into a small bowl and slip it into the simmering water. Once it begins to solidify, you can add one more and so on.
• Cook the eggs for 2 minutes; the time can vary depending on the size of your pan, how much water you have, and how runny you like your eggs (one and a half
  minutes should be the minimum time). Once the eggs are ready, set them on a paper towel to absorb the excess water.
• As soon as all the eggs are in the poaching water, begin toasting the muffins.
• To assemble, place the muffin on a plate, top with 2 slices of bacon, gently lay the eggs on top, pour the hollandaise over, then add the black pudding to
  finish. Garnish with spring onions and a sprinkle of cayenne pepper.