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Student Suppers: Baked Eggs with Black Pudding & Potatoes
We’re well into autumn now, and it is getting cold out. Leaving the house without a coat is now simply not an option, so today I thought I’d sort out dinner for you with an easy, relatively quick (the only reason this does not fall into the thirty minute meal category is you need to par-boil some potatoes and slow cook some onions – both things that can be done during Sunday meal prep if that is your sort of thing) and hearty. Today I’m borrowing baked eggs from their usual tomato heavy sauces and sitting them in a bed of crisp, sautéed potatoes, rich, toasted black pudding and sweet, sticky onions. Parsley is our friend for some punch.
I’ve made this in my trusty Le Creuset casserole dish John Lewis gave me years ago that has never let me down (the lid is useful here to get set eggs with still runny yolks – you can get your own one here), but any big lidded frying pan, or a frying pan with a baking sheet over the top will do. As far as ingredients are concerned, you can get away with using a bit less black pudding – I’ve just listed 200g here because that uses up a whole packet for me. Equally, get the best black pudding and eggs you can afford for maximum flavour.
In one pan you’ll happily fit enough for four eggs, which will serve two people, but you could serve one egg each between four if you serve with with green salad and something good for dessert. I make this for dinner the first time for dinner when we were celebrating, so I will always serve this with a bottle of champagne, but a nice crisp white or a good Rioja would also do the trick.
This easy one-pan is really filling and comforting for a cold and chilly night. I first made it the day my first book was published, so I usually serve it with a bottle of champagne!
Light Olive Oil
Medium Knob Unsalted Butter
2 Small or 1 Large Onion, thinly sliced
2 Large or 3 Small Baking Potatoes, cubed
Freshly Ground Sea Salt & Black Pepper
200g (7 oz) Uncooked Black Pudding
4 Large Eggs
Small handful Flat Leaf Parsley, chopped
Heat the oil and the butter together in a large, non-stick frying pan or casserole dish over a medium heat until the butter is frothy.
Add the thinly sliced onion, and toss the onion in the butter oil mixture until every piece is well coated. Turn the heat down to medium low, and leave the onions to cook down until translucent and slightly caramelised, but not browning at all, stirring occasionally. This should take about half an hour.
Meanwhile, par-boil the potatoes in a pan of salted water. This should take about 10 minutes once the water has come to the boil (add the cubed potatoes to a pan of cold water first) – they should be still firm, but you should be able to put the tip of a knife through them. Drain, and set aside.
Remove the onions from the pan. Add a generous splash more oil to the pan and turn the heat up to medium high. Add the potatoes and season with salt and pepper. Fry until golden, this should take 10-15 minutes.
Crumble the black pudding into the pan, and cook for another 5 minutes until the black pudding is cooked and slightly crispy.
Stir in the onions, and make 4 wells to crack the eggs into. Add the eggs, and put the lid on the pan, turning the heat down to low. Cook until the eggs are just set – this should take about 5 minutes, and take straight to the table sprinkled with the parsley and another few grinds of black pepper.
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