updated breakfast

Martin Brooks

Martin Brooks

10th September 2012
Martin Brooks

updated breakfast

First of all have a small saucepan filled with enough simmering water to cover the eggs by about 1/2...

Ingredients

  • 4 Thick slices of black pudding
  • 4 Slices of pancetta
  • 4 Free range eggs
  • White wine vinegar
  • 250g/9oz Cherry tomatoes
  • 100ml/3.5fl oz Olive oil
  • Salt & pepper
  • Cider vinegar
  • Baby salad leaves to garnish

Method

First of all have a small saucepan filled with enough simmering water to cover the eggs by about 1/2 inch (1cm). Then quickly but gently lower the eggs into the water, one at a time. Now switch the timer on and give the eggs exactly 1 minute's simmering time. Then remove the pan from the heat, put a lid on it and set the timer for 7 minutes. Line a rimmed baking sheet with foil, crimping it up around the edges, Place the cherry tomatoes in the pan and drizzle with a few tablespoons of olive oil, tossing to coat. Sprinkle liberally with salt and pepper and roast for 8 to 10 minutes or until they are bursting, At the same time, place the pancetta on a separate baking tray and cook in the oven for about 15 minutes, or until crispy. Remove and set aside on kitchen paper. Remove the tomatoes from the oven, and toss immediately so they don't stick to the foil. Let the tomatoes cool to room temperature, about 15-20 minutes.
Keeping 4 tomatoes aside blend the rest of the tomatoes, including all the juices and oil, until smooth. Adding the olive oil in a steady stream to emulsify. Add a few splashes of cider vinegar and white wine vinegar to taste, and salt and pepper
For the black pudding, heat a little oil in a frying pan, add the black pudding and fry for 2-3 minutes on each side. Remove from the heat, set aside and keep warm.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.