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Tomato, mushroom & black pudding baked eggs

Tomato, mushroom & black pudding baked eggs

A hearty way to impress Dad this Father’s Day from Martha Collison. The crispy breadcrumbs add the flavour of fried bread to the dish, so you get the full breakfast experience

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Source of protein1 of your 5 a day
  • Serves4
  • CourseBreakfast
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins

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Ingredients

  • 1 red onion
  • 3 tbsp olive oil
  • 227g black pudding slices
  • 150g portabella mushrooms, sliced
  • 400g chopped tomatoes
  • 1 tsp Worcestershire sauce
  • 200g cherry tomatoes, halved
  • 4 British Blacktail Free Range Medium Eggs
  • 2 tbsp fresh breadcrumbs

Method

  1. Preheat the oven to 200°C, gas mark 6. Chop the onion in ½, then thinly slice. Heat 1 tbsp oil in an ovenproof frying pan, then add the onion. Cook over a medium heat, stirring often, for around 5 minutes, or until beginning to soften. Crumble in ½ the black pudding, add the mushrooms, then cook for a further 10 minutes.

  2. Add the canned tomatoes, Worcestershire sauce and ½ the cherry tomatoes. Mix until well combined and bring to a simmer. Use a spoon to make 4 craters in the mixture, and crack 1 egg into each.

  3. Cut the remaining black pudding into chunks and scatter over the top, along with the remaining tomatoes.

  4. Mix the breadcrumbs with 2 tbsp oil and season well. Sprinkle the crumbs over the pan then bake for 15-20 minutes, until the eggs are set and the breadcrumbs are turning golden. Serve immediately, with buttered toast, if liked.

And to drink...

Angela Hartnett recommends pairing this dish with a glass of Nyetimber Classic Cuvée NV, an English fizz that's made in the true Champagne style. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,317kJ/ 315kcals

Fat

17g

Saturated Fat

3.4g

Carbohydrates

25g

Sugars

8.4g

Fibre

2.6g

Protein

15g

Salt

1.2g

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