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Sautéed jersey royals with black pudding and fried egg

Name: Sautéed jersey royals with black pudding and fried egg
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 500g jersey royals; 5 tbsp olive oil; 200g black pudding; 2 tbsp vegetable oil; 4 free-range eggs; Fresh parsley, finely chopped; Zest of 1 lemon

Published: 31 Mar 12
Updated: 18 Mar 24

Crispy jersey royals, meaty black pudding and a fried egg combine in this quick dish – serve up for Sunday brunch or as an indulgent weekend lunch.

And because potatoes for breakfast is always a good thing, make sure to check out these breakfast hash browns, too.

Easy
April 2012

Test kitchen approved

Serves 4
Cook time 30 minutes

Crispy jersey royals, meaty black pudding and a fried egg combine in this quick dish – serve up for Sunday brunch or as an indulgent weekend lunch.

And because potatoes for breakfast is always a good thing, make sure to check out these breakfast hash browns, too.

Nutrition: per serving

Calories: 438kcals
Fat: 31.1g fat (7.6g saturated)
Protein: 14.3g
Carbohydrates: 27.6g (1.7g sugars)
Fibre: 1.8g
Salt: 1.3g

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Ingredients

500g jersey royals
5 tbsp olive oil
200g black pudding
2 tbsp vegetable oil
4 free-range eggs
Fresh parsley, finely chopped
Zest of 1 lemon

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Method

Quarter the jersey royals, boil in salted water for 2-3 minutes, then drain. Heat 3 tbsp olive oil in a pan and fry the diced black pudding for 3-4 minutes until starting to crisp. Set aside.
Heat the remaining olive oil in the pan and fry the potatoes for 8-10 minutes until golden and cooked through.
Meanwhile, in a separate pan, heat the vegetable oil and fry the eggs. Reheat the black pudding in the pan with the potatoes. Season, then stir through the parsley and the lemon zest. Serve each portion topped with a fried egg.