All Day Breakfast Salad
60g bacon pieces
half a slice of bread cut into cubes
2 slices of black pudding
2 handfuls of washed salad leaves
3 cherry tomatoes quartered
Fry the bacon pieces in a spoonful of oil till browned, remove the bacon from the pan and gently fry the bread cubes in the remaining fat till golden. Grill the black pudding.
Put the salad and tomatoes into a large bowl.
Fill a small saucepan two thirds full with water and bring to the boil turn down to a simmer.
When the bacon, bread and pudding are cooked set aside to cool a little.
To poach the egg you will need a fresh free range or organic egg, a ramekin and a slotted spoon.
Crack the egg into the ramekin and slide it into the simmering water. After 30 to 40 seconds lift the egg out of the water with the slotted spoon and poke it gently with your finger. It will be runny at this stage, gently replace the egg in the simmering water and check it again after another 30 seconds. When you feel the egg is poached to your liking take it out of the water and rest it on some kitchen-paper to absorb any extra water.
Crumble the black pudding over the salad and add the bacon and fried bread, dress this with French dressing and toss.
Top with the poached egg and serve.
This salad is a completely over the top and indulgent meal in its self. Once in a while it makes the most wonderful brunch or supper dish. Sometimes we replace the fried bread with fried cooked potatoes. Home grown salad is a must for this, you can vary the mix depending on the time of year. I love rocket and nasturtiums mixed with lettuce at this time of year.
The most important thing is to get a really good fresh free range / organic egg. If you are lucky enough to know someone who keeps hens and they can let you have an egg or two you will really taste the difference.
Our prospective USDA Secretary, Sonny Perdue
20 hours ago