Portions: 4 4 eggs 2 large black puddings 2 white english breakfast muffins 12 slices pancetta (or bacon) Hollandaise Sauce 2 egg yolks 250g butter (melted and clarified) juice of half a lemon 1 tbsp white wine 2 shallots 100ml white wine vinegar 5 crushed white peppercorns
Put the vinegar, chopped shallots and peppercorns into a pan and reduce the liquor by half. Add the white wine and pass through a fine sieve. Place the egg yolks and lemon juice in a bowl and whisk in the vinegar. Put the bowl in a bain marie and whisk over a gentle heat until you get a nice sabayon (the yolks should be light and fluffy). Continue to whisk for about five minutes. Start to gradually add the butter, ensuring it is whisked in well each time. Whisk until all the butter has been added and you have a good, thick emulsion. Season to taste. The sauce can now stand for up to two hours if kept warm on a bain marie. Split the black pudding in two (lengthways) and peel off the skin. Place in a hot pan with a little oil and a little butter, turn once and put in the oven to finish. Grill the pancetta or bacon and poach the eggs in boiling water with a dash of vinegar, so that the yolks are still soft. Cut the English muffins into two halves and place in the oven or grill to warm completely through. To serve: Place half a muffin on a plate, arrange three slices of pancetta or bacon on top, then place the black pudding on top of that. Carefully balance the poached egg on the black pudding and spoon over the hollandaise sauce. Serve immediately. Supplied by: The Mulberry Tree, Wrightington, Lancashire