The Smokin’ Butcher Smoked Black Pudding Brunch

A hearty and flavour-packed brunch that brings together toasted sourdough, creamy avocado, free-range eggs, and our award-winning Smoked Black Pudding. Finished with a drizzle of chilli-infused oil, this dish is perfect for slow weekends and indulgent mornings.

(Serves 2)

Ingredients

• 2 slices of sourdough bread, toasted
• 2 Irish free-range eggs (for frying or poaching)
• 1 ripe avocado, sliced or mashed with a pinch of lemon juice
• 200g Smokin’ Butcher Smoked Black Pudding, sliced into rounds
• Chilli-infused oil (a drizzle, for finishing)
• Sea salt & cracked black pepper

Method

Toast the sourdough until golden and crisp.

Cook the eggs to your preference:

• Fried: Heat a non-stick pan with a little rapeseed oil or butter and fry the eggs until the whites are set and the yolks remain runny.
• Poached: Bring a saucepan of water to a gentle simmer, add a splash of vinegar, swirl, and drop in the eggs for 3–4 minutes until softly set.

Prepare the smoked black pudding:

• Pan method: Heat a dry non-stick pan over medium heat. Cook the slices of Smokin’ Butcher Smoked Black Pudding for 3–4 minutes, turning once, until the edges are crisp.
• Air fryer method: Preheat the air fryer to 180°C. Place the slices in a single layer and cook for 8–10 minutes, turning halfway, until crisp on the outside.

Spread or layer the avocado on the toasted sourdough. Top with the eggs and slices of Smokin’ Butcher Smoked Black Pudding.

Drizzle lightly with chilli-infused oil and season with salt and pepper to taste.

Serve immediately for a warming, indulgent brunch.