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

piece

Egg

preferably free-range

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

125

Breadcrumbs

fresh

Meat

125

Black Pudding

diced

NutsSeeds

Chives

chopped

pinch

Salt

pinch

Pepper

OilsFats

tbsp

Olive Oil

extra virgin

Vegetables

225

Potato

mashed

handful

Salad Leaves

baby leaves

Method

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

Mould the mixture into round barrel shapes.

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

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

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

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

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