150g/5 oz spinach
Knob of soft butter
175g/6 oz black pudding, thickly sliced
Handful of sage leaves
Pinch of dried chilli flakes (optional), to serve
For the soda bread rolls
450g/16oz wholemeal flour, sifted
100g/3.5oz plain white flour, sifted
1 tsp salt
1 tsp bicarbonate of soda
1 tbsp oil
1 tsp treacle or sugar
450ml/16 fl oz buttermilk
• Make the rolls first. Preheat the oven to 220C/425F/Gas 7. Place the dry ingredients in a big bowl and make a well in the centre. Add all the remaining ingredients and combine with your hands until it all comes together. Divide into six, then shape into balls and flatten down the tops. Place on a baking tray and score crosses on the top of each. Place in the oven for 10 minutes, then reduce the temperature to 180C/350F/Gas 4 and cook for another 5–10 minutes until they are golden and the bottoms sound firm when you tap them. Transfer to a wire rack to cool.
• When you’re ready to eat, bring a pan of salted water to the boil and blanch the spinach briefly, then drain. Return to the pan, add the butter, season and toss well.
• Place a frying pan over a high heat and add a splash of oil. When hot, add the black pudding and fry on each side until crisp and heated through. Transfer to a plate and keep warm. Add another splash of oil, then throw in the sage leaves and fry until crisp. Transfer to the plate with the black pudding. Add another splash of oil to the pan (if it needs it) and fry the eggs to your liking.
• Cut two rolls in half and place on plates. Slide an egg on to each, then divide the black pudding and spinach between the plates. Finish with a scattering of fried sage leaves and a good drizzle of oil.