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Tomato, mushroom & black pudding baked eggs
A hearty way to impress Dad this Father’s Day from Martha Collison. The crispy breadcrumbs add the flavour of fried bread to the dish, so you get the full breakfast experience
Source of protein1 of your 5 a day
Serves4
CourseBreakfast
Prepare20 mins
Cook30 mins
Total time50 mins
Ingredients
1 red onion
3 tbsp olive oil
227g black pudding slices
150g portabella mushrooms, sliced
400g chopped tomatoes
1 tsp Worcestershire sauce
200g cherry tomatoes, halved
4 British Blacktail Free Range Medium Eggs
2 tbsp fresh breadcrumbs
Method
Preheat the oven to 200°C, gas mark 6. Chop the onion in ½, then thinly slice. Heat
1 tbsp oil in an ovenproof frying pan, then add the onion. Cook over a medium heat, stirring often, for around 5 minutes, or until beginning to soften. Crumble in ½ the black pudding, add the mushrooms, then cook for a further 10 minutes.
Add the canned tomatoes, Worcestershire sauce and ½ the cherry tomatoes. Mix until well combined and bring to a simmer. Use a spoon to make 4 craters in the mixture, and crack 1 egg into each.
Cut the remaining black pudding into chunks and scatter over the top, along with the remaining tomatoes.
Mix the breadcrumbs with 2 tbsp oil and season well. Sprinkle the crumbs over the pan then bake for 15-20 minutes, until the eggs are set and the breadcrumbs are turning golden. Serve immediately, with buttered toast, if liked.
