Black pudding breakfast

St. Patrick’s weekend. If you asked me which food is for me the most Irish, the strongest taste of home, I would say black pudding.

Black pudding. Tomatoes. Eggs. Nothing like black pudding for breakfast.

Turn on the grill…

DSC_0379Toss a handful of tomatoes in a little oil, salt and pepper.  DSC_0381 DSC_0384Chop the pudding into slices.


Put them both under the grill for eight to ten minutes.


Mix up an egg with a splash of milk and salt and pepper.


Get your tea leaves soaking in some boiling water.


Turn the slices of pudding on the grill and toss around the tomatoes again. Put the egg into a saucepan and keep the heat really low. Don’t stir too much.

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Strain the tea leaves. Take the egg off the hob and turn off the grill.

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That’s probably the easiest, quickest, healthiest (-ish) breakfast (or lunch or supper) there is. Serve with some grilled scone-bread from yesterday. DSC_0393  Happy St. Patrick’s Day!
We are thankful for the man who brought the good news of God and His Son Jesus to the people of Ireland, my people, all those centuries ago. I pray that my generation will discover for themselves the timeless truth of this old, old message, brought here first by a sheep farmer’s lonely slave who escaped and then returned with priceless news to bring to my people the knowledge of God. DSC_0406 DSC_0408


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