An unusual mix of delicious egg and rich black pudding with a tang of watercress
RECIPE DETAILS
To make the watercress sauce
1. Bring a saucepan of water to the boil and have a bowl of iced water ready.
2. Blanch the watercress in the boiling water for about 2 minutes until tender but still vibrant and green.
3. Drain the watercress through a colander and plunge into the bowl of iced water for a few seconds.
4. Lift out of the water and transfer to the blender. Blitz in the blender with a couple of tablespoons of the cold water until you have a smooth sauce. Transfer to a clean saucepan.
For the eggs
1. Bring a saucepan of water to a simmer and add a splash of white wine vinegar.
2. Stir the water around with a slotted spoon to make a mini whirlpool and crack 4 eggs into the pan. Poach the eggs until the albumen is firm but the yolk still soft (about 2 minutes).
3. Lift out the eggs using a slotted spoon and place them carefully into iced water to chill for 2 minutes. Using the slotted spoon very carefully, scoop the eggs out of the water and place them on kitchen paper to pat dry.
4. Beat the remaining egg with a fork in a shallow bowl. Then pour out the flour and then the breadcrumbs into separate shallow bowls.
5. To breadcrumb the eggs, carefully place them one at a time in the flour, then dip in the beaten egg and lastly roll them very gently in the breadcrumbs.
6. Heat some vegetable oil until lightly smoking in a saucepan (180°c).
7. Meanwhile, cook the black pudding in a frying pan (no oil needed) until crisp.
8. Place the watercress sauce back on a medium heat to warm through.
9. Gently lower the eggs into the hot oil with the slotted spoon and cook until crisp and golden. Lift out the eggs and place on to kitchen paper to absorb excess oil.
10. Place a spoonful of the sauce on to a plate, put some black pudding on top, and lastly, place a crisp egg on top of the black pudding.
