“This is a classic, and a real crowd-pleaser. If you have folk staying over it makes for a good and hearty brunch dish. Don’t be afraid to poach your eggs the day before and even blanch your spinach in advance, anything to make it easier for you.” 

Serves 4

INGRDIENTS

8 slices of black pudding

4 organic free-range eggs

1 tablespoon cider vinegar

4 large handfuls baby spinach

40g butter

Good salt and pepper

For the hollandaise

3 organic free-range egg yolks

1 tablespoon cider vinegar

150ml warm, clarified butter, unsalted

1 tablespoon whole grain mustard

METHOD

Firstly, to make the hollandaise, whisk the 3 yolks in a clean bowl over a pan of simmering water, whisking all the time until they expand. Add the vinegar and whisk again.

Then trickle in the clarified butter a little at a time whilst continuing to whisk. It should still be warm. Continue to mix and stir until all the butter is added and there’s no milky liquid. Next, add the mustard, mix and set to one side in a warm place.

Place the black pudding on a tray then grill or oven cook until it’s hot, has a crust, and some texture on the top - about 7 to 8 minutes.

Meanwhile, in a clean pot, add the 40g of butter and melt. Then add the spinach and cook for just a couple of minutes, continuing to stir. Season with salt and pepper then squeeze out any excess moisture and keep warm.

Next, poach the 4 eggs in simmering water with a little vinegar, for about 4 to 5 minutes. They should be soft.

To serve, place the spinach in the centre of 4 warmed plates and place the black pudding on top. Then gently remove the eggs from the water and place on top of the black pudding slices.

To finish, spoon over the buttery hollandaise