Black Pudding and Eggs
A classic British breakfast-for-dinner: crispy black pudding slices seared until the edges curl, paired with fried eggs cooked to your liking. Comfort food at its finest, ready in under 20 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 425
- Protein
- 18g
Ingredients
- 8 oz black pudding
- 4 count eggs
- 2 tbsp olive oil
- 1 tbsp butter
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp fresh parsley or chives (optional), chopped
Instructions
- 1
Slice black pudding into ½-inch-thick rounds. Pat dry with paper towels.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high until shimmering, ~60 seconds.
- 3
Sear black pudding slices 2–3 minutes per side without moving until edges curl and darken.
- 4
Transfer pudding to a warm plate. Add remaining 1 tbsp oil and butter to the skillet.
- 5
Crack eggs directly into the pan. Season with salt and pepper. Cook until whites set but yolks jiggle, 3–4 minutes.
- 6
Slide eggs onto plates alongside pudding. Sprinkle with fresh parsley if using. Serve hot.
Tools you’ll need
- 12-inch skillet
- paper towels
- tongs or spatula
- cutting board
- knife
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