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19p each est.Price per unit
£1.10/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
Cut the remaining black pudding into chunks and scatter over the top, along with the remaining tomatoes.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,317kJ/ 315kcals |
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Fat | 17g |
Saturated Fat | 3.4g |
Carbohydrates | 25g |
Sugars | 8.4g |
Fibre | 2.6g |
Protein | 15g |
Salt | 1.2g |
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