Brunch with a difference
Easy brunch when you want to change from the usual. Toasted English muffins are topped with a thin layer of tomato chutney, creamy soft boiled eggs and crispy pan fried black pudding.
Recipe
Serves: 2 | Time: <25 min
Ingredients
- 1 black pudding
- 1 tsp oil
- 6 eggs
- Knob of butter
- Salt
- 2 English muffins
- Tomato chutney (approx. 4 tbsp)
Method
Cook the black pudding
- Heat oil a pan over medium-high heat.
- Slice black pudding into 1/2 inch slices (1.5cm) and add to the pan. Cook 3 to 4 min per side.
Make the eggs (whilst the black pudding is cooking) – approx. 15min.
- Whisk eggs in a saucepan off the heat, do not season yet.
- Gently heat over low heat, stirring almost constantly and slowly with a spatula. Stir faster for a creamier almost custard like consistency, and slower to allow for larger curds to form.
- Once the eggs reach a creamy consistency (see picture below) add butter and a generous pinch of salt.
- Remove from heat and finish bringing to desired consistency. Adjust seasoning and serve immediately.
Season scrambled eggs
Assemble
- Toast muffins whilst the eggs are cooking.
- Spread a thin layer of chutney on each 1/2 muffin (about 1 tbsp each).
- Top with scrambled eggs and black pudding.
- Enjoy!
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt this dish to your preferences, diet and ingredients available to you.
Core: Combination of sweet and savoury chutney and scrambled eggs.
Substitutions: Instead of open face service, you could use the same ingredients to make a breakfast sandwich. Ingredient substitutions suggested below:
| Recipe components | Possible substitutions* |
| Black pudding | • Sausage • Skip to make vegetarian |
| Tomato chutney | • Onion Chutney or caramelised onions • Mrs. Ball's Original Recipe Chutney |
| Butter | • Margarine • Skip |
| English muffin | • Bagel • Thick cut toast |
The Global Homecook 