400g of small potatoes

200g of Black Pudding

4 tablespoons of Olive Oil

4 Large Eggs




Nigel Slater

Cut potatoes into discs, leave the skins on or off, your preference.

Pile them in a deep baking dish.

Thickly slice or crumble the black pudding and tuck it in among the potatoes

Trickle over olive oil

Bake for 45-60 minutes in an oven at 180C/gas mark 4 until the potatoes are golden and tender and the black pudding toasted

Remove the dish from the oven, break the eggs on top and return to the oven for a couple minutes or longer, depending on how you like your eggs.