Serves 1
Prep time: 5 minutes
Cooking time: 15 minutes
Ingredients:
2 large British Lion eggs
1 sausage
½ grilled tomato
2 rashers of smoked pancetta
1 lambs kidney, sautéed
Black pudding
2 chestnut mushrooms, sautéed
White pudding
Method:
To poach the eggs, fill a large deep pan with water and a splash of vinegar and bring to a rapid boil.
Crack each egg into an individual small bowl.
When the water comes to a boil, add in the eggs one at a time, letting them sink down to the bottom of the pan, they should form a teardrop shape.
Turn the pan down to a simmer and cook the eggs for three minutes for a runny yolk or five minutes for a harder yolk. Remove each egg with a slotted spoon and drain on a kitchen towel.
Place the sausage, pancetta, tomato, black pudding and white pudding under the grill and grill to your liking.
Sautee the mushrooms and lamb kidney in butter for 4 – 5 minutes.
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