Black Pudding and Bacon Eggs Benedict

An indulgent start to any day The Farmer’s Son Black Pudding and Bacon Eggs Benedict is delicious served for breakfast or a lazy brunch. Using premade hollandaise sauce keeps this recipe easy and stress-free.


Serves 2

1 Jar of Hollandaise Sauce

1 Tsp White Wine Vinegar

2 Large Eggs

4 slices Smoked Streaky Bacon

2 large slices of The Farmer’s Son Black Pudding

2 English muffins, sliced

Butter, for spreading

A handful of chopped Chives


1. Heat the hollandaise sauce as per packet instructions.

2. Heat a pan of salted water for poaching the eggs and add the white wine vinegar. Break the eggs into a cup before gently slipping into the simmering water and poach for a few minutes. Allow to drain on some kitchen paper.

3. In a frying pan or under the grill, cook the streaky bacon and black pudding for a few minutes, to your liking.

4. Toast the muffin and butter.

5. Place the toasted muffin on the plate. Top with the smoked bacon, black pudding, [tomato], then the poached egg. Spoon over the hollandaise and sprinkle with chives.

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