INGREDIENTS
- 8 Turnbull's Traditional Pork Sausages
- 250g Turnbull's Black Pudding
- 300g potatoes, peeled
- 4 spring onions
- 12 cherry tomatoes
- 2 tbsp olive oil
- 8 large Free Range Eggs (from R. Ords at Chatton)
- Handful of Doddington Dairy Cuddy's Cave Cheese, grated
- Salt and pepper to taste
METHOD
STEP 1 - Preheat the grill to medium high (205 – 220°C). Chop the potatoes into roughly 1.5cm chunks and cook in boiling salted water for 5 minutes, then drain.
STEP 2 - While the potatoes are cooking, slice the Black Pudding into bite sized rounds. Fry the black pudding and sausages in a large, ovenproof frying pan on a medium heat until golden and cooked through. Remove from the pan and set aside.
STEP 3- Add the oil to the pan and fry the potatoes for 5 minutes on a medium heat.
STEP 4 - While the potatoes are frying, cut the sausages into bite size chunks, half the cherry tomatoes, and slice the spring onions into rounds.
STEP 5 - Break up the black pudding and add to the pan with the potatoes, then add the sausages, tomatoes and spring onions. Fry the ingredients together for a further 5 minutes.
STEP 6 - In a large bowl, whisk the eggs. Season with salt and pepper to taste. Reduce the heat of the pan and pour in the eggs. Make sure the ingredients are spread evenly in the pan. Cook over a low heat for 6-7 minutes until the eggs are almost cooked, then sprinkle with the grated cheese and place under the grill. Cook until the eggs have set and the top is golden brown.
STEP 7 - Serve immediately with salad and enjoy!