I like this photo and I loved this brunch. Just another kale/egg combination but a winner nonetheless.
Last Friday I won a food hamper from Sheridans Cheese which came at the tail end of a professionally tense week so was very gratefully received. I haven’t felt too lucky this year so far. I am thankful for all I have, but just haven’t felt the momentum of a few little breaks fall my way. Perhaps that is about to change. …
Part of the hamper was some amazing McCarthys of Kanturk Black Pudding which I’d eaten out, but never cooked at home. Kale from the garden, eggs from the hens in the coop, I just hope the potatoes were Irish too….
For brunch it doesn’t get better than this. Deep, rich black pudding, crispy potato chunks, iron coming from the kale and pigs blood all balanced and covered with the oozing yolk of perfectly poached egg.
Not much to this recipe, super simple and quick. Potatoes are chopped into cubes par-boiled for 5 minutes then fried for another 10 minutes to crisp up. Black pudding is crumbled and added to the potatoes right when you start to add the potatoes. If you are cooking for more than two people, you might want to use two frying pans to avoid overcrowding. Kale is cut and added for final 5 minutes. Egg is poached. I used an old tuna tin, with the top and bottom removed to create the stack. Using a spoon to crush the potatoes, black pudding and kale into the tin. Topped with the egg and sprinkled with some salt flakes.