Crispy Black Pudding Potato Cake, Poached Egg with Mustard Dressing

Crispy fried black pudding and potato cakes topped with poached eggs, fresh salad leaves, and a tangy grain mustard dressing.

Breakfast Potato Fried Brunch Black Pudding Poached Egg

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

36.6g

per serving

146.5 g total

Fat

34.6g

per serving

138.2 g total

Protein

22.2g

per serving

88.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

CondimentsSauces

tsp

Vinegar

tsp

Grain Mustard

Dairy

piece

Egg

beaten

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

125

Breadcrumb

fresh

Meat

125

Black Pudding

diced

NutsSeeds

Chive

chopped

pinch

Salt

pinch

Pepper

OilsFats

tbsp

Olive Oil

extra virgin

Vegetables

225

Potato

mashed

handful

Salad Leaves

baby leaves

Method

Serve the cakes on a bed of baby salad leaves topped with an egg and dressing.

Whisk mustard, lemon juice, and olive oil together to create the dressing.

Poach the eggs in simmering water with a teaspoon of vinegar.

Deep-fry the cakes in a fryer preheated to 180°C until crispy.

Coat each cake in flour, then beaten egg, and finally breadcrumbs.

Mould the mixture into round barrel shapes.

Combine the mashed potato, diced black pudding, and chives in a bowl.