INGREDIENTS

1 tablespoon olive oil
1-2 thick slices of black pudding
2 large thick slices of good sourdough or country bread
Dijon mustard
3-4 rashers streaky bacon
1 Stonegate Estate Organic egg
A sprig or two of thyme, leaves stripped (optional)
Salt and freshly ground black pepper
2-3 slices mature cheddar cheese

METHOD

Set a large heavy frying pan over a medium heat. Add the olive oil and when it’s hot, add the bacon rashers and the rounds of black pudding. Fry them for 3-4 minutes on each side or until the bacon is beginning to crisp up beautifully and the black pudding has developed a nice crust.

Generously spread a slice of bread with Dijon mustard then place it, mustard side up, in the hot pan to toast. Pile the bacon on top of bread to give you a little space to cook the egg. Crack the egg into the bacon fat. As it’s cooking, season with a pinch of flaky salt and some pepper, and sprinkle over some thyme leaves, if you have them.

While the egg’s sizzling away, arrange the slices of cheese on top of the bacon then top with the hot rounds of black pudding. Baste the egg as it fries, to seal the yolk, then when you’re happy, lift the egg out and onto the black pudding, completing your stack. Lift the stack out of the pan. Let it settle for a moment while you toast the second piece of bread in the hot pan before squishing it down over the egg. Eat at once.