400g of small potatoes
200g of Black Pudding
4 tablespoons of Olive Oil
4 Large Eggs
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.