Breakfast Salad with Cornish New Potatoes

Serves: 4

You will need
3 tablespoons olive oil
2 onions, thinly sliced
3 tablespoons of sherry vinegar
8 thick rashers of streaky bacon cut into lardons
4 slices of large black pudding
200g Cornish new potatoes, skin on, cooked and quartered
4 eggs, poached and cooled in ice water, then drained
1 head of frisee lettuce
50g pea shoots

Directions
1. Heat 1 tablespoon of olive oil in a large frying pan over a medium heat and cook the onions for about 10 minutes until golden, then deglaze the pan with 2 tablespoons of the sherry vinegar and set aside.
 
2. Meanwhile, in another non-stick frying pan heat 1 tablespoon of olive oil and fry the bacon until crispy. Remove onto kitchen paper to drain and then, in the remaining bacon fat, cook the black pudding and keep warm.

3. Add the remaining olive oil to the pan and fry the cooked Cornish new potatoes until golden and crispy, then remove from the pan and keep warm.
 
4.
To serve, spoon the onions in the centre of four warm bowls, then place the black pudding on top of the onions. Reheat the eggs in hot water, drain and season with sea salt and black pepper and place on the black pudding.
 
5.
Mix the salad leaves and pea shoots and toss in the remaining sherry vinegar. Place around the black pudding then scatter the crispy lardons and potatoes around and on top of the salad and serve.




Recipe courtesy of www.branston.com 


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