Egg and black pudding on Scottish morning rolls

Egg and black pudding on Scottish morning rolls
  • Serves icon Serves 8
  • Time icon Hands-on time 25 min, oven time 25 min, plus rising and proving

Light and fluffy Scottish morning rolls make a wonderful brunch pairing with rich black pudding and fried eggs – a tried-and-tested hangover cure.

Nutrition: per serving

Calories
428kcals
Fat
17g (5.4g saturated)
Protein
17.9g
Carbohydrates
49.7g (2.3g sugars)
Fibre
2.2g
Salt
1.5g
Calories
428kcals
Fat
17g (5.4g saturated)
Protein
17.9g
Carbohydrates
49.7g (2.3g sugars)
Fibre
2.2g
Salt
1.5g

Ingredients

  • Vegetable oil for frying
  • 250g black pudding, sliced into 8
  • 8 medium free-range eggs
  • Brown sauce to serve (optional)

For the rolls

  • 450g plain flour, plus extra for dusting
  • 1 tsp fast-action dried yeast
  • 1 tsp salt
  • 350ml lukewarm whole milk

Method

  1. To make the rolls, sift the flour into a large bowl and stir in the yeast and salt. Make a well in the centre and add the milk. Mix well with your hands to make a soft, sticky dough. Put the dough in a large bowl, cover with cling film and leave to rise in a warm place for about 40 minutes.
  2. Tip out the risen dough onto a lightly floured surface and divide into 8 equal pieces. Roll each lightly into a round, then put on a floured baking sheet, leaving space for them to expand as they bake. Sprinkle with a little flour, cover with a clean tea towel and leave to prove in a warm place for 20 minutes.
  3. Heat the oven to 190°C/170°C fan/gas 5. When the rolls have proved (they will have puffed slightly), bake for 25-30 minutes until they’re pale golden and sound hollow when tapped on the bottom. Leave to cool a little on a wire rack.
  4. While the rolls are still warm, heat a little vegetable oil in a frying pan, then add the black pudding slices. Cook for a few minutes on each side, then move to a plate and keep warm.
  5. Add a little more oil to the pan, then crack in the eggs and cook to your liking.
  6. Split the rolls and top each base with a slice of black pudding, squashing it down a little with a fork, then add a fried egg and season. Put the top on the roll and serve with a dollop of brown sauce, if you like.

Recipe By

Aggie Mackenzie

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