A traditional English breakfast has never looked so smart...
- Left-over bubble and squeak (containing mashed potato, diced carrot, cabbage and leeks)
- 3 slices streaky bacon
- 1 fresh hen's egg
- Splash white wine vinegar
- 75g slice square black pudding, cubed
- 3 cherry tomatoes, on the vine
- Vegetable oil
Pre-heat your oven to 180 degrees.
On a flat baking sheet, place a sheet of parchment of silicone paper. Place your strips of bacon on top, with another sheet of parchment and another baking sheet on top. Put in the oven until crispy (5-7 minutes, depending on how crispy you like it)
Heat a medium frying pan with two table spoons of vegetable oil. With a pastry brush, brush the inner side of a chefs ring with a little vegetable oil and place the ring in the pan and fill with a large spoonful of bubble and squeak, enough to fill the ring completely.
Once golden brown on one side (3-4 minutes) turn the chefs ring over carefully and add the black pudding and cherry tomatoes to the pan.
Meanwhile, bring a medium sized sauce pan to the boil. Place the egg, still in their shells, into the boiling water for 20 seconds, then remove with a slotted spoon.
Add a splash of white wine vinegar to the pan, then swirl the water gently to create a whirlpool effect. Crack the egg into the centre of the whirlpool and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
Carefully put the bubble and squeak on a suitable plate and remove the chefs ring (you may need to run a small knife around the edge) place the poached egg on top, the black pudding and cherry tomatoes on the plate and carefully balance the shards of bacon on top of your egg.