BROWN SODA BREAD ROLLS WITH BLACK PUDDING, FRIED EGGS & SPINACH. 24/11/12
INGREDIENTS METHOD
Serves 2
 
150g/5 oz spinach

Knob of soft butter

Oil

175g/6 oz black pudding, thickly sliced

Handful of sage leaves

2–4 eggs

Pinch of dried chilli flakes (optional), to serve

 

For the soda bread rolls

 450g/16oz wholemeal flour, sifted

100g/3.5oz plain white flour, sifted

1 tsp salt

1 tsp bicarbonate of soda

1 egg

1 tbsp oil

1 tsp treacle or sugar

450ml/16 fl oz buttermilk

 

This will make about six rolls, so you'll have some left for the next day.

 

Make the rolls first. Preheat the oven to 220°C/425°F/Gas 7. Place the dry ingredients in a big bowl and make a well in the centre. Add all the remaining ingredients and combine with your hands until it all comes together. Divide into six, then shape into balls and flatten down the tops. Place on a baking tray and score crosses on the top of each. Place in the oven for 10 minutes, then reduce the temperature to 180°C/350°F/Gas 4 and cook for another 5–10 minutes until they are golden and the bottoms sound firm when you tap them. Transfer to a wire rack to cool.

 

When you’re ready to eat, bring a pan of salted water to the boil and blanch the spinach briefly, then drain. Return to the pan, add the butter, season and toss well.

 

Place a frying pan over a high heat and add a splash of oil. When hot, add the black pudding and fry on each side until crisp and heated through. Transfer to a plate and keep warm. Add another splash of oil, then throw in the sage leaves and fry until crisp. Transfer to the plate with the black pudding. Add another splash of oil to the pan (if it needs it) and fry the eggs to your liking.

 

Cut two rolls in half and place on plates. Slide an egg on to each, then divide the black pudding and spinach between the plates. Finish with a scattering of fried sage leaves and a good drizzle of oil.

 

ASPARAGUS WITH TURKISH FRIED EGGS.
31/05/14
DANISH RYE BREAD AND BEER PORRIDGE.
11/10/13
RICOTTA HOTCAKES WITH TEA-SOAKED PRUNES.
03/05/13
CRAB AND CHILLI FRITTATA WITH SLICED AVOCADO.
24/11/12
MIXED SEED PORRIDGE À LA FÄVIKEN.
24/11/12
BREAKFAST POTATO CURRY.
24/11/12
BROWN SODA BREAD ROLLS WITH BLACK PUDDING, FRIED EGGS & SPINACH. 24/11/12
INGREDIENTS
Serves 2
 
150g/5 oz spinach

Knob of soft butter

Oil

175g/6 oz black pudding, thickly sliced

Handful of sage leaves

2–4 eggs

Pinch of dried chilli flakes (optional), to serve

 

For the soda bread rolls

 450g/16oz wholemeal flour, sifted

100g/3.5oz plain white flour, sifted

1 tsp salt

1 tsp bicarbonate of soda

1 egg

1 tbsp oil

1 tsp treacle or sugar

450ml/16 fl oz buttermilk

 

This will make about six rolls, so you'll have some left for the next day.

 

METHOD

Make the rolls first. Preheat the oven to 220°C/425°F/Gas 7. Place the dry ingredients in a big bowl and make a well in the centre. Add all the remaining ingredients and combine with your hands until it all comes together. Divide into six, then shape into balls and flatten down the tops. Place on a baking tray and score crosses on the top of each. Place in the oven for 10 minutes, then reduce the temperature to 180°C/350°F/Gas 4 and cook for another 5–10 minutes until they are golden and the bottoms sound firm when you tap them. Transfer to a wire rack to cool.

 

When you’re ready to eat, bring a pan of salted water to the boil and blanch the spinach briefly, then drain. Return to the pan, add the butter, season and toss well.

 

Place a frying pan over a high heat and add a splash of oil. When hot, add the black pudding and fry on each side until crisp and heated through. Transfer to a plate and keep warm. Add another splash of oil, then throw in the sage leaves and fry until crisp. Transfer to the plate with the black pudding. Add another splash of oil to the pan (if it needs it) and fry the eggs to your liking.

 

Cut two rolls in half and place on plates. Slide an egg on to each, then divide the black pudding and spinach between the plates. Finish with a scattering of fried sage leaves and a good drizzle of oil.

 

MORE BREAKFAST
WALNUT, COCONUT, CARDAMOM AND CHERRY GRANOLA. 29/11/14
If you prefer your granola on the sweeter side, add more honey. Read more
ASPARAGUS WITH TURKISH FRIED EGGS. 31/05/14
This is a brilliant as breakfast, lunch or dinner. Read more
DANISH RYE BREAD AND BEER PORRIDGE. 11/10/13
This rye bread and beer porridge has a wonderfully rich, complex taste. Read more
RICOTTA HOTCAKES WITH TEA-SOAKED PRUNES. 03/05/13
The prunes are best soaked for at least four hours, so I sometimes put them in the tea the night before Read more
CRAB AND CHILLI FRITTATA WITH SLICED AVOCADO. 24/11/12
Crab frittata with a chilli kick, tempered by cool, creamy avocado.  Read more
MIXED SEED PORRIDGE À LA FÄVIKEN. 24/11/12
Bursting with seeds and spice, this recipe is inspired by a dish served at Sweden's Fäviken restaurant.  Read more
BREAKFAST POTATO CURRY. 24/11/12
Read more