Poached Egg with Black Pudding

A simple breakfast with black pudding (aka 'blood pudding'), poached egg, hash browns, chopped fried onion and two peeled tomatoes.

The onion, hash browns and the black pudding were all cooked in a large saute pan for twenty minutes at a medium heat. The black pudding and the hash browns were turned three times during the process, and the onions were stirred around also. The pot was lidded, but at a slight angle, to allow moisture and steam to escape.

The tinned tomatoes were heated slowly for the twenty minutes. The heat was turned up to medium, and the egg (in a silicon poacher) was placed in the middle of the tomatoes during the last five minutes, with the pot completely lidded.

Garnished with some leaves, and served with black pepper.