Waitrose and Partners
Tomato, mushroom & black pudding baked eggs

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

Angela Hartnett cooked this recipe by Martha Collison for Nick Grimshaw and guest Frankie Bridge on episode 9, season 2 of Dish, the Waitrose podcast.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

0 out of 5 stars(0) Rate this recipe
Source of protein1 of your 5 a day
  • Serves4
  • CourseBreakfast
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. Cut the remaining black pudding into chunks and scatter over the top, along with the remaining tomatoes.

  4. 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.

And to drink...

Angela Hartnett recommends pairing this dish with a glass of Nyetimber Classic Cuvée NV, an English fizz that's made in the true Champagne style. 


Typical values per serving when made using specific products in recipe


1,317kJ/ 315kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet