large knob of butter
200g Real Lancashire black pudding
2 heaped tbsp, roughly chopped parsley
50g shaved parmesan
Melt the butter in a frying pan.
Remove the skin from the black pudding and crumble into the hot butter, leaving it to colour to a deep golden brown.
Break the eggs into a small bowl and mix them lightly with a fork.
Roughly chop the parsley then stir into the eggs and pour over the cooked crumbled pudding.
Add the parmesan.
Heat an overhead grill.
Let it cook over a relatively low heat till the bottom has formed a golden crust.
The centre will probably still be wobbly.
Lift the pan from the heat and slip it under the grill till the eggs have set and the top is lightly coloured.
Cut into wedges and serve.