April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
5
Cooking time:
15 mins
Serves:
1 people
Black pudding and avocado is a dream combination – trust us! Spread on sourdough toast and top with poached eggs for a breakfast you’ll want to make again and again.
Simon Howie Wee Black Pudding Chub (200g)
Slice of sourdough bread, halved
1 ripe avocado
2 fresh eggs (optional)
A squeeze of lemon juice
Cracked black pepper
1. First, halve your avocado and remove the stone. Scoop the contents out with a spoon and place into a bowl. Mash well with a fork and add a squeeze of lemon juice and a twist or two of black pepper. Cover and set aside for later.
2. Cut the black pudding chub into slices (we find 10 slices works nicely!) and cook to your preferred method (instructions on pack). We pan fried ours with a dash of oil for approximately 4-5 minutes until thoroughly cooked.
3. Meanwhile, poach your eggs… easier said than done if you’re not usually that adventurous! A simple method is to bring a pan of water at least 5cm deep to a medium heat. Crack your egg into a bowl, and pour off any of the especially runny egg white that surrounds the thicker white around the yolk. The fresher your eggs are, the less runny the white will be. Tip carefully into the simmering water and allow to cook for 2 minutes. Then switch off the heat and leave to sit for approximately 5 mins. Remove using a slotted spoon and set on some paper towels to drain off any excess water.
4. Toast your bread and spread evenly with the avocado. Top with the black pudding slices and poached eggs and serve!
Black pudding and avocado is a dream combination – trust us! Spread on sourdough toast and top with poached eggs for a breakfast you’ll want to make again and again.
Prep time: 5
Cooking time: 15
Serves: 1
Simon Howie Wee Black Pudding Chub (200g)
Slice of sourdough bread, halved
1 ripe avocado
2 fresh eggs (optional)
A squeeze of lemon juice
Cracked black pepper
1. First, halve your avocado and remove the stone. Scoop the contents out with a spoon and place into a bowl. Mash well with a fork and add a squeeze of lemon juice and a twist or two of black pepper. Cover and set aside for later.
2. Cut the black pudding chub into slices (we find 10 slices works nicely!) and cook to your preferred method (instructions on pack). We pan fried ours with a dash of oil for approximately 4-5 minutes until thoroughly cooked.
3. Meanwhile, poach your eggs… easier said than done if you’re not usually that adventurous! A simple method is to bring a pan of water at least 5cm deep to a medium heat. Crack your egg into a bowl, and pour off any of the especially runny egg white that surrounds the thicker white around the yolk. The fresher your eggs are, the less runny the white will be. Tip carefully into the simmering water and allow to cook for 2 minutes. Then switch off the heat and leave to sit for approximately 5 mins. Remove using a slotted spoon and set on some paper towels to drain off any excess water.
4. Toast your bread and spread evenly with the avocado. Top with the black pudding slices and poached eggs and serve!
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