• 1 people
  • 6 mins
  • Easy
Black Pudding & Fried Egg Potato Salad with Wheaten Bread Croutons

The secret to a particularly spectaculer dish is all in the ingredients.

This salad takes minimal effort – yet packs a punch when it comes to flavour. Perfect. It’s also good for breakfast. A hearty warming lunch. A quick dinner. Probably not for all three in one day though… But who’s judging!


  • 1 Free Range Egg
  • 1 Baby gem Lettuce, or Mixed Leaves
  • Splash of Broighter Gold Rapeseed Oil
  • 1 Slice of Wheaten Bread – Oven baked in cubes as croutons
  • Black Pudding
  • 2 Medium Boiled Potatoes


  1. Combine potatoes, wheaten bread croutons & baby gem lettuce with the olive oil in your serving bowl
  2. Heat your pan over a medium heat before crumbling black pudding – and heating through
  3. Add the black pudding to your salad before turning the heat up to fry the egg
  4. Heat a generous glug of oil in pan before gently adding your egg
  5. Once the egg is cooked through, but still wonderfully runny; removed and place on top of your salad
  6. Serve at once! Comforting goodness…