White beans, black pudding and egg

White beans, black pudding and egg

By
From
Rustic
Serves
4

Ingredients

Quantity Ingredient
2 shallots, finely chopped
3 garlic cloves, peeled and crushed with the back of a knife
2 tablespoons salted butter
250ml dry white wine
350g tinned haricot beans
350g tinned cannellini beans
300ml chicken stock
4 sage leaves, finely chopped
300ml double cream
4 x 2cm thick slices grants of speyside or any good-quality black pudding
1 tablespoon olive oil
4 eggs
1/2 teaspoon sea salt

Method

  1. In a large high-sided frying pan, fry the shallots and garlic in 1 tablespoon of the butter over a low heat for 5-7 minutes until the shallots are nicely softened. Add the white wine and cook for 5 minutes, then add the haricot and cannellini beans and fold through. Pour in the stock and add the sage leaves. Cook for 10 minutes, then stir in the cream and simmer for 3 minutes. Remove from the heat but cover to keep the beans hot.
  2. In a separate frying pan, fry the black pudding in the olive oil over a medium heat for 4 minutes on each side. Transfer to a plate and cover to keep warm.
  3. Put the remaining butter in the frying pan, turn the heat to high and, once melted, crack the eggs into the pan. Just as the eggs are starting to turn white, fold each side of the eggs over the yolks and flip them over one by one. Fry for just 1 minute more; the eggs whites will cook quickly but the yolks will still be runny inside.
  4. Divide the beans between 4 plates and top each one with a slice of black pudding and a fried egg and sprinkle with the salt.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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