Black Pudding Benedict Recipe

Cook the Black Pudding

In a skillet, heat the olive oil over medium heat. Slice the black pudding into rounds. Once the oil is hot, add the slices to the skillet and cook for about 3-4 minutes on each side until browned and heated through.

Prepare for Poaching

Fill a saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.

Poach the Eggs

Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.

Melt the Butter

In a small saucepan, melt the unsalted butter over low heat. Once melted, remove it from the heat and let it cool slightly.

Whisk the Egg Yolks

In a mixing bowl, whisk together the egg yolks and lemon juice until smooth and light in color.

Combine and Emulsify

Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to emulsify until the sauce thickens. Season with salt and white pepper.

Toast the English Muffins

Split the English muffins in half and toast them until golden brown.

Assemble the Dish

Place the toasted English muffin halves on plates. Top each half with a slice of cooked black pudding and a poached egg. Drizzle with the hollandaise sauce and garnish with chopped fresh parsley.