I grew up with the occasional fry-up and still love it. Give me a plate of fat bacon, sausages, and black pudding, with a well-browned piece of fried bread, and I’m in heaven. Just don’t make me move too fast afterwards. I’ve lightened this one with toast, some tomato and spinach (yes, spinach).

Serves
1

Preparation

10min

Cooking

10min

Skill level

Easy
By
Average: 4.6 (9 votes)
Yum

Ingredients

  • 1 thick slice bacon
  • lard or butter
  • 1 large tomato
  • 1 granny smith or golden delicious apple, peeled, cored and cut into fat slices
  • 2 thick slices black pudding, skin removed
  • 2 chipolata sausages
  • 2 large handfuls baby spinach
  • 1 large free-range egg
  • toast and tea, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

In a large frying pan over medium heat, fry the bacon, adding a tiny bit of lard or butter if it’s not fatty enough to render out itself.

Cut tomato in half, oil lightly and cook in a separate pan over low heat until golden. Transfer bacon to the pan with the tomato to keep warm, leaving all the meted fat behind in the pan.

Add the apple to the pan with bacon juices, and then the black pudding and chipolata sausages. Try not to move the black pudding around as you want it to form a nice crust, so just turn it once. Once the apple has a bit of colour, turn and then transfer to the tomato pan.

Cook the bacon, black pudding and sausages over medium heat until the bacon and sausages are golden (you will need to turn the sausages). Add the spinach to the pan to wilt down.

Transfer tomato, apple, bacon, black pudding, sausages and spinach onto a warm plate and keep warm.

Cook egg in the remaining bacon fat. Cover with a lid so the top of the egg cooks.

Top your breakfast with the fried egg. Serve with toast and a big pot of tea.

 

Also try Matthew Evans' baked beans with black pudding.