Black Pudding and Crispy Bacon Breakfast

Mostly I cook with olive oil. The major exception is fried eggs, which taste better if cooked with sunflower oil.

The black pudding was cooked at a medium heat in a small pan, seven minutes each side. The bacon was cooked in another pot, along with the tomatoes, until it was crispy. Watch by eye. After the bacon was ready and decanted to the serving plate, the egg was added along with some sunflower oil for a few minutes until it showed the usual signs of being ready.

Serve with a dash of black pepper and some American mustard (French's in this case). German mustard will do just as well.